No Bake Coconut Haystacks Recipes

NO-BAKE HAYSTACKS

Steps:

• Mix the oats, coconut, peanuts, and raisins together in a large bowl.
• Stir the sugar, milk, butter, and cocoa powder together in a saucepan and bring to a boil; boil for 1 minute and immediately remove from heat. Stir the vanilla into the cocoa mixture; pour over the oat mixture and stir to coat. Scoop heaping tablespoonfuls of the mixture and drop into haystack-like piles onto waxed paper; allow to cool completely before serving.

NO-BAKE CEREAL HAYSTACKS

Steps:

• Put the cereal in a large bowl. Combine the brown sugar, corn syrup, heavy cream and butter in a small saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium and whisk until smooth. Continue cooking, whisking occasionally, until the mixture thickens and starts to pull away from the sides of the pan, 5 to 6 minutes (it should register 230 degrees F on a candy thermometer). Remove from the heat and whisk in the vanilla, nutmeg and salt.
• Immediately pour the caramel over the cereal and stir with a rubber spatula until evenly coated. Scoop heaping tablespoonfuls of the cereal mixture onto an ungreased baking sheet. Let cool slightly, then use your fingers to gently form each into a mound or pyramid shape; sprinkle with nonpareils. Let cool completely.

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.

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.

NO BAKE CHOCOLATE HAYSTACK COOKIES

Steps:

• In a medium saucepan, combine sugar, milk, butter, cocoa (I tend to go a little heavy on the 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 and coconut.
• Drop by spoonfuls onto wax paper.
• Work quickly!
• Let cool.
• Alternate/optional additions, add any one with coconut: 1/2-3/4 cup mini marshmallows or 1/2 cup walnuts.

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

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.

BETTY'S HAYSTACKS RECIPE BY TASTY

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!