1. Lightly oil an 11-by-17-inch baking sheet, and set aside. Combine sugar and 1/2 cup water in a medium saucepan set over medium-high heat. Cook until golden brown in color, about 11 minutes, swirling the pan occasionally. Remove pan from heat.

2. Add the coconut, and gently fold in to caramel, using a wooden spoon.

3. Working quickly and carefully, tilt the pan slightly; using a fork, transfer about 2 tablespoons coconut mixture to a baking sheet. Repeat, making about 14 more clusters. Let clusters cool completely, and store in an airtight container up to 2 days.