It’s hard not to squirrel away these nut-tastic snacks! Junior chipmunks can get artistic and drizzle the chocolate glaze over the chilled clusters.

From Dishing It Up Disney Style: A Cookbook for Families with Type 1 Diabetes


Nutritional Information

Serves: 24

Serving Size: 1

  • Calories: 99
  • Fiber: 1g
  • Total Fat: 7g
  • Protein: 1g
  • Total Carbohydrate: 8g

Dietary Info Facts

  • Gluten Free?: Yes


  • 2⅔ cups sweetened flaked coconut
  • 2 cups pecans or 1 (6-ounce) jar macadamia nuts, chopped
  • 2⅔ cups white or semisweet chocolate chips
  • GLAZE: ⅓ cup white chocolate (melted with ½ tablespoon vegetable shortening) or ⅓ cup semisweet chocolate

How To Make It

  1. Line 4 miniature muffin pans with candy cups; set aside. Heat the oven to 350°F. Spread the coconut and nuts on separate cookie sheets. Bake each until golden brown, about 9 minutes for the nuts and 10 minutes for the coconut, stirring every few minutes to keep them from burning. Let cool.
  2. Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips — white or semisweet — in the microwave according to the package directions. Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonful into the candy cups. Chill until set, or about 45 minutes.
  3. Melt the remaining chocolate according to the package directions. Pour the contents into a zipper bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters. Chill until the glaze is set, about 15 minutes. Store in an airtight container in the refrigerator.

Disclaimer: The experiences and suggestions recounted in these articles are not intended as medical advice, and they are not necessarily the "typical" experiences of families with a child who has type 1 diabetes. These situations are unique to the families depicted. Families should check with their healthcare professionals regarding the treatment of type 1 diabetes and the frequency of blood glucose monitoring.