Ingredients (Makes 24–30 clusters)

For the Caramel

• 1 cup (200 g) granulated sugar
• ½ cup (120 ml) heavy cream
• ½ cup (115 g) unsalted butter
• ½ cup light corn syrup (or honey)
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

For the Coating

• 2 ½ cups sweetened shredded coconut
• 2 cups semi-sweet chocolate chips (or milk chocolate)
• 2 teaspoons coconut oil (optional, helps melting)

Instructions

1. Toast the Coconut

1. Preheat oven to 325°F (165°C).
2. Spread shredded coconut on a baking sheet.
3. Toast for 6–10 minutes, stirring once, until golden brown.
4. Let cool completely.

2. Make the Caramel Balls

1. In a heavy saucepan, combine:

• sugar
• butter
• cream
• corn syrup
• salt

1. Cook over medium heat, stirring constantly.
2. When melted and smooth, attach a candy thermometer.
3. Cook until caramel reaches 245°F (118°C) (firm-ball stage).
4. Remove from heat and stir in vanilla.
5. Pour into a greased dish and cool 10–15 minutes until firm enough to handle.
6. Scoop small portions and roll into balls (about 1 tablespoon each).
7. Place on a parchment-lined tray and chill 15 minutes.

3. Melt the Chocolate

1. Add chocolate chips + coconut oil to a microwave-safe bowl.
2. Microwave in 20–30 second bursts, stirring until smooth.
3. Keep the chocolate warm so dipping is easier.

4. Assemble the Clusters

1. Dip each caramel ball halfway or fully into melted chocolate.
2. Immediately roll or press into toasted coconut.
3. Place on a tray lined with parchment paper.
4. Let set for 20–30 minutes at room temperature, or refrigerate 10 minutes.

5. Storage

• Store in an airtight container at room temp for 1 week.
• Refrigerate up to 3 weeks.
• Freeze up to 2 months.

Extra Variations

• Salted Caramel: sprinkle sea salt on top before coconut sticks.
• German Chocolate Version: mix toasted pecans with the coconut.
• White Chocolate Version: dip in melted white chocolate instead.