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:

• 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 HAYSTACKS

Steps:

• Melt chocolate morsels,butter and marshmallows in large pan/double boiler, stir constantly till smooth. Be careful not to let burn. I cook on my simmer burner on gas and never had a problem with burning.
• Remove from heat , mixture may separate/look grainy but will be fine when add the oat and coconut.
• Add in vanilla, coconut and oats, mix thoroughly.
• Drop by teaspoonfuls or your size preference onto large cookie sheet covered with wax paper.
• Chill till firm, about 2 hours. then you can transfer to a container for storage. Must be refrigerated.