Coconut Haystacks Ii Recipe For Chicken Recipe Cards

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.

COCONUT HAYSTACKS II

Steps:

• Preheat oven to 400 degrees.
• Combine all ingredients.
• Roll into balls.
• Bake on buttered cookie sheet for 15 minutes.

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.

CHICKEN IN A HAYSTACK

Steps:

• In a microwave-safe bowl, combine the soup, chicken and water. Cover and microwave on high for 2-3 minutes or until heated through. Serve over rice. Top with toppings of your choice.