Coconut Chocolate Haystacks Recipe Recipes Recipe For Hand
DARK CHOCOLATE COCONUT HAYSTACKS
It's easy to make coconut haystacks. And if you use dark chocolate and unsweetened coconut, you can feel good about eating them!
Provided by Vered DeLeeuw
Categories Dessert
Time 45m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1 haystack, Calories 193 kcal, Carbohydrate 8 g, Protein 2 g, Fat 18 g, SaturatedFat 13 g, Sodium 7 mg, Fiber 3 g
EASY CHOCOLATE HAYSTACKS
This is a quick and easy chocolate-fix that the kids and adults will love. It's easy to play around with the ingredients to suit. My family has been making it for years and it's still a fave! Ingredients can be switched up with great results. It's also great with white chocolate and cranberries or crushed peppermints. You can use any nuts in place of the almonds.
Provided by NYNABOO
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 35m
Yield 16
Number Of Ingredients 9
Steps:
- Line a baking sheet with waxed paper.
- Stir oats, chocolate chips, coconut, and almonds together in a large bowl.
- Whisk sugar, milk, butter, and salt together in a saucepan; bring mixture to a boil, add vanilla, and remove from heat. Pour milk mixture over chocolate chips mixture; stir until well-combined. Drop spoonfuls of chocolate mixture onto prepared baking sheet. Chill in the refrigerator until haystacks are set, 15 to 20 minutes.
Nutrition Facts : Calories 315.2 calories, Carbohydrate 37.1 g, Cholesterol 15.9 mg, Fat 18.7 g, Fiber 3.8 g, Protein 4.6 g, SaturatedFat 9.1 g, Sodium 60.2 mg, Sugar 26.6 g
NO-BAKE CHOCOLATE HAYSTACK COOKIES -- LOWER SUGAR
I modified this from recipe#106005, because I wanted a lower-sugar cookie. My target was to try to get one cookie = 15g carbs, which is one dietary carb for those who are counting. Cooking (passive) time = cooling time. Chef#163441 deserves the credit for posting an awesome, yummy and easy cookie recipe!
Provided by Susiecat too
Categories Drop Cookies
Time 45m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine sugar, milk, butter, cocoa and salt.
- Heat to boiling, stirring frequently.
- When it has reached a rolling boil, cook for 5 minutes, stirring constantly.
- Remove pan from heat and mix in vanilla, oats, coconut and walnuts.
- Drop by spoonfuls onto wax paper or silicone baking sheet.
- Work quickly!
- Let cool completely -- refrigerate for a few hours or overnight to completely set up.
HAYSTACKS I
Steps:
- In a saucepan bring sugar, cocoa, milk and butter or margarine to a boil. Remove from heat.
- Stir in oats, coconut, nuts and salt. Drop quickly from teaspoon on wax paper. Let cool.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 27.8 g, Cholesterol 10.6 mg, Fat 7.2 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 45.7 mg, Sugar 18.3 g
COCONUT HAYSTACKS II
Make and share this Coconut Haystacks II recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Yield 15-20 cookies.
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Combine all ingredients.
- Roll into balls.
- Bake on buttered cookie sheet for 15 minutes.
Nutrition Facts : Calories 95.3, Fat 7.7, SaturatedFat 6.6, Cholesterol 14.1, Sodium 19.2, Carbohydrate 6.7, Fiber 1.9, Sugar 4.8, Protein 1.2
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.
Nutrition Facts : Calories 158 kcal, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 8 g, Sodium 66 mg, Sugar 15 g, Fat 10 g, ServingSize 20 pieces/20 servings, UnsaturatedFat 0 g
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