No-Bake Coconut Chocolate Cornflake Clusters are delightfully crunchy, chocolaty, and packed with toasted coconut goodness.
Ingredients:
- 2 cups cornflakes
- 1 cup semi-sweet or dark chocolate chips
- 1/2 cup shredded sweetened coconut
- 1 tbsp coconut oil (optional, for extra smoothness and shine)
- 1/4 tsp vanilla extract
- Pinch of salt
- Optional toppings: extra coconut flakes, a sprinkle of sea salt, or drizzle of white chocolate
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Directions:
Step 1: Toast the coconut (optional but recommended)
1. In a dry skillet over medium heat, toast the shredded coconut for 2–3 minutes until golden and fragrant. Stir often and watch closely to prevent burning.
2. Set aside to cool slightly.
Step 2: Melt the chocolate
1. In a microwave-safe bowl, melt chocolate chips and coconut oil in 20-second intervals, stirring in between until smooth.
2. Stir in vanilla extract and a pinch of salt.
Step 3: Mix the clusters
1. Add cornflakes and toasted coconut to the melted chocolate.
2. Gently fold the mixture together until all the cornflakes are well-coated.
Step 4: Scoop and chill
1. Drop spoonfuls of the mixture onto a parchment-lined baking sheet.
2. Optional: sprinkle with extra coconut or a light pinch of sea salt.
3. Refrigerate for 20–30 minutes, or until fully set.
Step 5: Serve & store
1. Once set, transfer to an airtight container.
2. Store in the fridge for up to 1 week (or freeze for longer!).
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💡Tips:
- For a nuttier twist, stir in a handful of chopped almonds or peanuts.
- Use dark chocolate for a richer, more intense flavor.
- Want them extra crispy? Add a tablespoon of crispy rice cereal to the mix.
- Make bite-sized minis with a small cookie scoop for a party tray.
- Drizzle melted white or caramel chocolate over the top for a fancy finish.