Servings: 24 clusters/cookies

120g (1.25 cups) unsweetened shredded coconut or coconut chips 120g (1.25 cups) unsweetened shredded coconut or coconut chips
50g (1/3 cup) unsalted pumpkin seeds 50g (⅓ cup) unsalted pumpkin seeds
50g (1/3 cup) unsalted sunflower seeds 50g (⅓ cup) unsalted sunflower seeds
40g (1/3 cup) unsalted chopped pecans 40g (⅓ cup) unsalted chopped pecans
1 tablespoon flax seeds 1 tablespoon flax seeds
120g (1/4 cup + 2 TBSP) honey (or sugar-free alternative) 120g (¼ cup + 2 TBSP) honey (or sugar-free alternative)
1/8 tsp salt (to balance sweet taste) ⅛ tsp salt (to balance sweet taste)
1 TBSP oil 1 TBSP oil
(For sweeter clusters, add sugar free sweetener to taste) (For sweeter clusters, add sugar free sweetener to taste)

Preheat oven to 325°F.
Line a large baking sheet with parchment paper.
Add dry ingredients to a large bowl: coconut, pumpkin seeds, sunflower seeds, pecans, flax seeds and salt.
Stir to combine.
Drizzle the honey over dry ingredients. Using a silicone spatula, fold until all of the dry ingredients are fully coated in honey.
Taste for sweetness. Add sweetener to taste and combine. Mixture will be very crumbly and look like it won't hold together.
Wet a tablespoon and pack a full tablespoon of the mixture into it by pressing it against the side of the bowl. Place the mixture on the prepared baking sheet, each a couple of inches apart. Once all of your clusters are on the sheet, use wet fingers to press the cluster together and flatten it a bit.
Bake until the clusters are dark golden brown on the edges. Check the progress of the clusters as they bake. You want them dark so they stay together, but they go from golden to burnt very fast. For mine, this took about 8 minutes.
Remove them from the oven. They will be soft and sticky.
Place baking sheet on a cooling rack for 5 to 10 minutes. While still warm but no longer hot, you can pinch them back into shape if needed.
Let the clusters cool completely on the pan, until crisp. Be patient. Once crisp, they will hold together, but before they completely cool, they are apt to fall apart.
Nutrition estimate for each cluster, about 16g each (as written, with honey, including salt and no additional sweetener): subheading: Nutrition estimate for each cluster, about 16g each (as written, with honey, including salt and no additional sweetener):
Calories 90; Saturated fat 3.5g; Trans fat 0g; Sodium 19 mg; Fiber 1g; Sugar 4.5g; Added sugar 4g (all from honey-will be 0g if using no-sugar added honey substitute); Protein 1.7g; Calcium 4.5mg; Oxalates 1.6 mg
Notes: subheading: Notes:
The recipe is flexible to add nuts/seeds/dried fruit that you like.
Variation ideas: subheading: Variation ideas:
Gently melt sugar-free chocolate chips and drizzle over the top of each serving.
Add chopped dried or freeze-dried no-sugar-added fruit to the mix, reducing some of the seed/nut mix by the same amount added.
Add up to 1 teaspoon total of spices like cinnamon or pumpkin pie spice to the dry ingredients.
Storing instructions: subheading: Storing instructions:
Keep coconut clusters in a covered container in the fridge for up to 10 days. If they get too soft, you can place in the oven at 250 degrees F for a few minutes, then let them cool, to get crisp again.
Freeze: Cool clusters and freeze up to 3 months in an airtight container.

My first attempt used only 80g (1/4 cup) honey and no oil. They were extremely crumbly and I didn't think they would hold together, but they actually did, so the honey could be reduced and the oil is optional, but these ingredients did make it easier to form the clusters.  My first attempt used only 80g (¼ cup) honey and no oil. They were extremely crumbly and I didn't think they would hold together, but they actually did, so the honey could be reduced and the oil is optional, but these ingredients did make it easier to form the clusters.
I used shredded coconut because that's what I had, but you could use coconut chips.  I used shredded coconut because that's what I had, but you could use coconut chips.
If forming the clusters is difficult, you could dump the mixture on your pan, spreading it evenly and bake just until it starts to brown and then shape the clusters after it's cooked and cooled a bit, but before they get fully cooled and crisp.  If forming the clusters is difficult, you could dump the mixture on your pan, spreading it evenly and bake just until it starts to brown and then shape the clusters after it's cooked and cooled a bit, but before they get fully cooled and crisp.
I've never had the original cluster so I can't comment on how close these are, but I can say they are good.  I've never had the original cluster so I can't comment on how close these are, but I can say they are good.