7 ounces of toasted coconut*
11.5 ounces of high quality milk chocolate (you could try dark chocolate)
A pinch or two of sea salt
*Toast your coconut on a parchment lined baking sheet in a 250 degree oven for about 15-25 minutes. You will have to toss the coconut around on the baking sheet a couple times during cooking; this prevents uneven browning.
You know the coconut is done when the coconut is a very light golden brown—this is when to take it out of the oven. The coconut gets dark fast! So watch it at the 15 minute mark.
I used mini cupcake pans to make even, round clusters.
Use whatever mold you like, just make sure you use liners or non stick spray or even silicone molds since the chocolate might stick to the pan.
If it does stick all you need to do is put the pan in a larger pan of warm/hot water for a few seconds to a minute. This should loosen the bottom a bit and you will be able to lift them out.
Do not let it sit in the water too long as they will melt. If you want to decorate tops of clusters with toasted coconut then save a little on the sides.
To make clusters, take cooled toasted coconut and mix with about 11.5 ounces of melted/tempered milk chocolate.
Sprinkle a couple small pinches of sea salt. Mix well, then transfer to your molds. Push them down into molds to make even and get out the air.
This would be the time to sprinkle the tops of the clusters with the saved toasted coconut, if desired. I did a few, not all.
Let cool/harden at room temp then finish setting up in fridge.
Should make about 15 mini cupcake sized clusters. Stores for about a week in air-tight container.