Use a tablespoon-sized scoop to scoop the mixture onto parchment- or Silpat-lined cookie sheets, spacing the scoops two inches apart from each other. The mixture won't be all that sticky and it might look like it's totally falling apart (so much so that you absolutely need a scoop for this - it will fall apart in your hands), but once it bakes, it all comes together.
Bake for 10 minutes or until the edges of the coconut clusters are browned.
Leave on cookie sheet to cool. Use a spatula or bowl scraper to peel the clusters off of the cookie sheet.
Store in an airtight container at room temperature for up to a few days.