Coconut Haystacks Recipes

COCONUT HAYSTACKS

Steps:

• Preheat oven to 350 degrees F. Place the coconut in a single layer on a baking tray. Toast until golden brown, about 10 minutes. The edges will toast faster than the middle so stir coconut every couple minutes for even coloring.
• Melt the chocolate over a double boiler over hot water, making sure the bottom of the bowl does not touch the water. Remove the chocolate from the heat and whisk until smooth. Stir in the coconut. Using approximately 1 tablespoon per haystack, form the mixture into 1 1/2-inch tall stacks. Place them on a baking sheet. Refrigerate until set, about 30 minutes.

DARK CHOCOLATE COCONUT HAYSTACKS

Steps:

• Line a tray or a baking sheet with wax paper.
• Place the chocolate in a medium microwave-safe bowl. Microwave in 30-second session, stirring after each session, until the chocolate is melted.
• If using, stir the sweetener into the melted chocolate until fully dissolved. Then mix in the coconut oil.
• Stir the coconut into the chocolate, mixing until the coconut is completely coated.
• Using a 1.5-tablespoon cookie scoop, drop six mounds of the mixture into the wax-paper-lined tray. Gently flatten them with a small rubber spatula.
• Refrigerate the candies for 30 minutes, until the chocolate is set. If you refrigerate for longer than 30 minutes, remove them from the fridge at least 10 minutes before serving.

COCONUT HAYSTACKS

Steps:

• Gather the ingredients.
• First, toast the coconut. Preheat the oven to 325 F. Place the coconut in a pie tin or small baking pan, and toast it in the oven until golden brown. The secret to good toasted coconut is consistent browning, so stir it every 2 to 3 minutes until it is an even, light golden color. It will probably take 8 to 10 minutes but monitor your coconut carefully.
• While the coconut is toasting, place the chocolate in a large microwave-safe bowl. Microwave it until it is melted, stirring every 45 seconds.
• Once the coconut is toasted and chocolate is melted, stir the coconut into the chocolate, mixing until coconut is entirely coated with chocolate.
• Line a baking sheet with parchment or waxed paper. Using a small teaspoon or candy scoop, drop small spoonfuls of the candy onto the prepared sheet.
• Once all candy has been formed, refrigerate the tray for 30 minutes until the chocolate is set. Drizzle with caramel if desired.

COCONUT HAYSTACKS

Steps:

• In heavy 2 quart saucepan cook and stir over low heat the milk, sugar and corn syrup until the sugar dissolves.
• Bring to a boil over medium heat, stirring often, until candy reaches soft ball stage. Remove from heat, stir in the butter, stir then add coconut and mix well.
• Shape into cones about 1 1/2 inches high.
• Place on waxed paper to cool.

COCONUT HAYSTACK COOKIES

Steps:

• Heat oven to 400 degrees.
• Mix sugar with salt.
• Mix sugar mixture with coconut.
• Mix in eggs.
• Butter one large cookie sheet.
• Drop by tablespoonfuls on cookie sheet and shape like small haystacks.
• Bake at 400 degrees for 15 minutes.
• Cool 5 minutes then remove from sheet.
• NOTE:.
• Before adding any spices to this recipe, if you have never had these before, you should make them plain like the recipe is first then decide if you want to add any thing else. We like them the way they are.
• You may be surprised at the flavor as they are.
• Recipe does not include cooling time.