Coconuthaystackcookies Recipes

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COCONUT HAYSTACK COOKIES



Coconut Haystack Cookies image

I hadn't had these in years until a friend of mine gave this to me. It's a pretty old recipe and you just don't see it much in cook books any more. They are super easy to make and so good to eat.

Provided by KGCOOK

Categories     Drop Cookies

Time 20m

Yield 15 cookies

Number Of Ingredients 4

2 cups shredded coconut
1/2 cup powdered sugar
2 eggs, beaten
1/2 teaspoon salt

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.

Nutrition Facts : Calories 87.5, Fat 5.1, SaturatedFat 4.1, Cholesterol 28.2, Sodium 119.4, Carbohydrate 9.9, Fiber 0.6, Sugar 9.3, Protein 1.2

COCONUT HAYSTACKS



Coconut Haystacks image

Make and share this Coconut Haystacks recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Time 30m

Yield 24 cookies

Number Of Ingredients 5

3/4 cup evaporated milk
3/4 cup brown sugar
6 tablespoons corn syrup
3 tablespoons butter
3 cups coconut, shredded

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.

Nutrition Facts : Calories 132.7, Fat 8.9, SaturatedFat 7.4, Cholesterol 6.1, Sodium 25.3, Carbohydrate 13.6, Fiber 1.7, Sugar 8.7, Protein 1.3

EASY CHOCOLATE HAYSTACKS



Easy Chocolate Haystacks image

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

2 cups rolled oats
1 (12 ounce) package semisweet chocolate chips
1 cup shredded coconut
1 cup chopped almonds
1 cup white sugar
½ cup milk
½ cup butter
1 pinch salt
1 teaspoon vanilla extract

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

HAYSTACKS I



Haystacks I image

This recipe is very easy to make.

Provided by Dee

Categories     Desserts     Cookies

Yield 24

Number Of Ingredients 8

2 cups white sugar
⅓ cup unsweetened cocoa powder
½ cup milk
½ cup butter
3 ½ cups quick cooking oats
1 cup flaked coconut
½ cup chopped peanuts
1 pinch salt

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 COOKIES



Coconut Cookies image

Our coconut cookies are a cross between a coconut macaroon and a chewy butter cookie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 36

Number Of Ingredients 8

1 package (14 ounces) sweetened shredded coconut (5 1/3 cups)
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour, (spooned and leveled)

Steps:

  • Preheat oven to 350 degrees. Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in a food processor along with sugar, salt, and baking powder; process until finely ground. Add butter, and process just until no lumps remain. Add egg and vanilla; process just until smooth. Add flour; pulse until a crumbly dough begins to form, scraping sides of bowl as needed (do not overmix).
  • Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved coconut. Roll into balls, coating with coconut.
  • Arrange balls, about 2 inches apart, on baking sheets. Bake until lightly golden, 23 to 25 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

COCONUT HAYSTACKS



Coconut Haystacks image

Coconut haystacks are a super fast and easy candy that everyone loves. All you need are two simple ingredients to make them.

Provided by Elizabeth LaBau

Categories     Dessert     Candy

Time 28m

Yield 20

Number Of Ingredients 3

2 cups/16 ounces sweetened coconut (shredded)
1 cup/8 ounces semi-sweet chocolate
Optional: You can substitute milk chocolate or white chocolate for the semi-sweet for a milder flavor and slightly different color. Other options include drizzling caramel on top of your 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

COCONUT HAYSTACKS



Coconut Haystacks image

Provided by Food Network

Categories     dessert

Yield 12 large haystacks

Number Of Ingredients 2

2 1/4 cups flaked sweetened coconut
8 ounces bittersweet chocolate, finely chopped

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.

BETTY'S HAYSTACKS RECIPE BY TASTY



Betty's Haystacks Recipe by Tasty image

My grandmother, Betty, used to make me these no-bake cookies every Christmas. They're the perfect combination of salty and sweet and they couldn't be easier to make. They require no baking time-the hardest part is waiting for them to set so you can dig in!

Provided by Kelly Paige

Categories     Desserts

Time 1h30m

Yield 24 cookies

Number Of Ingredients 9

1 cup butterscotch chips
¼ cup creamy peanut butter
1 ½ teaspoons coconut oil
1 teaspoon vanilla extract
1 ½ cups dried chow mein noodles
½ cup peanuts, roasted, salted
⅓ cup thin pretzel sticks, roughly chopped
1 cup dark chocolate chip
1 tablespoon coconut oil

Steps:

  • Line a large baking dish with parchment or wax paper.
  • Add the butterscotch chips, peanut butter, and coconut oil to a large microwave-safe bowl. Microwave on 50% power for 60 seconds, or until the chips are melted, stirring halfway through. Whisk until completely smooth.
  • Add the chow mein noodles, peanuts, and pretzel sticks. Stir until evenly coated.
  • Use 2 spoons to drop rounded tablespoons of the mixture on the prepared baking sheet. Place in the refrigerator and allow to harden for at least 1 hour.
  • Make the chocolate coating, if using: Add the dark chocolate chips and coconut oil to a medium bowl. Microwave on 50% power for 30-45 seconds, or until the chips are melted, stirring halfway through. Whisk until completely smooth.
  • Dip the bottom of each haystack in the melted chocolate, letting any excess drip off. Return to the baking sheet, then refrigerate for at least 30 minutes more, until the chocolate hardens.
  • Enjoy!

Nutrition Facts : Calories 148 calories, Carbohydrate 15 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, Sugar 7 grams

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