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Crispy Coconut Caramel Clusters

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Crispy Coconut Caramel Clusters are packed with flavor. Graham crackers, pecans, coconut and caramel all dipped in chocolate is your new favorite candy! Perfect for gifts, guests and events!



In the last year I have attempted to master the art of caramel making.  

Thousands of pieces of caramel have passed through this house over the course of the year.

I always knew I loved caramels, but it wasn’t until I started to make them myself that I realized just how much I love them.

Homemade caramels are better than anything you can purchase in the store.  

And homemade caramels with all your favorite things hiding inside are even better!

When I first started to experiment with homemade caramels, I made a LOT in an attempt to find my favorite texture.  

I like my caramels firm enough to hold without melting in my hands.  


Crunchy Coconut Caramel Clusters


And I do not want them to stick to my teeth.

Once I perfected the recipe, I then started to explore the possibilities.  

So far I’ve tried the following versions:

Classic Caramels

Sea Salt Caramels

Salted Peanut Caramels

Caramel Cashew Clusters

Maple Caramels

Cinnamon Caramels

Cayenne Caramels

Peanut Butter, Caramel & Pretzel Bites

Easy Scotchmallows

Chocolate Dipped Caramels

And now these Crispy Coconut Caramel Clusters.  

After trying a variety of different caramels the idea hit me that I should make one with a crunch.

My Mother-in-Law Liz makes these amazing Caramel Heavenlies.  


Crunchy Coconut Caramel Clusters - cut squares off of caramel slab before chocolate


They are graham crackers topped with caramel, coconut and several other ingredients. 

She knew I would fall in love with them the moment I tasted it and now makes them every Christmas.

It was while eating one of these tasty Caramel Heavenlies that I realized that I could use the same basic idea in my caramel recipe.

One day I added a few of my favorite flavor combinations to my caramels came up with these amazing Crispy Coconut Caramel Clusters.

I’ve got to say, out of all the caramels I’ve made, these are my favorite.  

They taste more like a candy bar than a boring caramel.

Another way you can think of these is like a gourmet upgrade on a classic caramel turtle.


Crunchy Coconut Caramel Clusters - caramel clusters covered in chocolate.


All the basics of a candy turtle exist.  Chocolate, Caramel and Pecans.

These three ingredients have then been upgraded with shredded coconut and graham crackers.

These Crispy Coconut Caramel Clusters have all of my favorite ingredients and I really do struggle to not eat one every time I walk past them.

Which is why I don’t make them very often and usually opt to make other versions.  

I still eat too many of any caramel I make, but am not as tempted as I am with these caramel clusters!

Earlier this week I whipped up a batch of Easy Scotchmallows and tonight I made a batch of cinnamon caramels.  

So as you can see, just because they are my favorite, doesn’t mean I make them often.


Crunchy Coconut Caramel Clusters - chocolate clusters with chocolate sprinkles on top


The interesting thing about these caramels is that the coconut comes from actual shredded coconut, not coconut milk.

So many recipes for Coconut Caramels are a coconut milk based recipe.

Not this one.  

I figure why mess with a good recipe.

My homemade caramel recipe is AH-MAZING. 

So instead of creating an entirely new recipe using coconut milk, I just add shredded coconut.

It gives a great flavor, great texture and the caramel literally melts in your mouth.


Crunchy Coconut Caramel Clusters - chocolate clusters plain and with 2 kinds of sprinkles.


Now I’m sure using coconut milk would also produce an amazing flavor and one day I’d love to try making caramels with it.  

But coconut milk is expensive and it’s not generally an ingredient I like to “experiment” with often.

However one recipe that I cannot live without that uses coconut milk, is my Thick and Creamy Coconut Hot Chocolate.  

Wow.  If you have never made it before, I suggest you whip up a batch.  

Now these Coconut Caramel Clusters may look complicated but the hardest part about them in the actual dipping.  

You can of course eat them without being dipped in chocolate.


Crunchy Coconut Caramel Clusters - clusters on a serving tray with one cut in half to see


The only issue with that is the graham crackers.  

I suspect after a few days they’ll start to get soft and lose their crunch.

The chocolate coating though solves that issue and creates a nice seal on the graham cracker keeping it crunchy.

Although when you really think about it, you probably aren’t making these unless you plan to eat or share them right away.  

Because of this you really don’t have to worry too much about the graham crackers getting soft.  

Plus the chocolate coating makes these little caramel nuggets look amazing!  You can dress them up with any sprinkle you wish or even a little sea salt on top.  


Crunchy Coconut Caramel Clusters - hand holding a caramel cut in half to show size and details.


Most people associate homemade caramels with Christmas candy.  

And rightfully so.

However, we all eat caramels all year. 

So why not make them all year too?  

I for one love this recipe and hope you do too!  

And if you make a batch, then please send me some!  


Yield: 75 + Caramels

Crispy Coconut Caramel Clusters

Crunchy Coconut Caramel Clusters - hand holding a caramel cut in half to show size and details.

Crispy Coconut Caramel Clusters are packed with flavor. Graham crackers, pecans, coconut and caramel all dipped in chocolate is your new favorite candy! Perfect for gifts, guests and events!


  • 14 1/2 whole graham crackers
  • 1 cup pecans (whole or broken are fine)
  • 1 cup shredded coconut
  • 2 cups white sugar
  • 1/8 teaspoon salt
  • 1 cup white Karo syrup
  • 3 cups heavy whipping cream
  • 2 cups melting chocolate wafers.
  • Sprinkles


  1. Line a 9x13 casserole dish with non-stick foil
  2. Line the bottom of the casserole dish with 7 1/4 graham crackers, covering entire bottom.
  3. Sprinkle pecans over graham crackers.
  4. Sprinkle coconut over pecans and set pan aside.
  5. In a large dutch oven combine sugar, salt, Karo syrup and heavy whipping cream. Bring to a rolling boil. Cook over medium high heat, stirring regularly until mixture comes to 241*F
  6. Once mixture comes to 241*F pour on top of coconut.
  7. Place remaining 7 1/4 graham crackers on top of hot caramel, making sure your skin doesn't touch the caramel.
  8. Allow to cool for several hours.
  9. Once fully cool, remove caramel mixture from pan with foil. Push the sides of the foil down off of the caramel and cut into small squares.
  10. Once all of the caramel slab is sliced, melt chocolate according to package directions.
  11. Place 2 large wax paper or non-stick foil strips on counter.
  12. Place a caramel piece into the melted chocolate. Flip over with a fork and after caramel is coated, lift the caramel out of the chocolate with a fork. Give the fork a few gentle taps on the side of your bowl to remove excess chocolate. Then place chocolate onto wax paper or non-stick foil to cool completely.
  13. If you wish to decorate your chocolate caramels, place some sprinkles on top while chocolate is wet.
  14. Once fully cool, enjoy!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 221Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 57mgCarbohydrates: 27gFiber: 1gSugar: 21gProtein: 2g

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