COCONUT HAYSTACKS
Make and share this Coconut Haystacks recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 5
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
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 VANILLA MACAROONS (GLUTEN-FREE, NUT-FREE)
These egg-free macaroons are held together with a flour blend. A perfect cookie for all coconut lovers! You wouldn't know they are so allergy-friendly!
Provided by Karie Robertson
Categories Desserts Cookies Macaroon Recipes
Time 1h6m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine coconut, flour, and sea salt in a large bowl. Add coconut milk, honey, and vanilla extract; stir until thoroughly combined. Drop tablespoonfuls of mixture onto prepared baking sheets.
- Bake in the preheated oven until golden on the bottom and tops are just beginning to brown, about 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 20 minutes.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Dip tops or bottoms of macaroons in melted chocolate, letting any excess drip back into the bowl. Place on waxed paper until set, about 10 minutes.
Nutrition Facts : Calories 182 calories, Carbohydrate 13.3 g, Fat 15.5 g, Fiber 3.7 g, Protein 2 g, SaturatedFat 12.8 g, Sodium 32 mg, Sugar 5 g
CHRISTMAS SPICED HAYSTACKS
They taste great from the freezer, and are great to pull out when company comes...or when you need a little snack. The ground cloves makes them taste like Christmas. Don't forget they need that time in the freezer to really set properly, and they don't need any defrosting time.
Provided by Chef V
Categories Desserts Cookies No-Bake Cookie Recipes
Time 15m
Yield 24
Number Of Ingredients 10
Steps:
- Mix oats, coconut, and cloves together in a bowl.
- Combine sugar, cocoa powder, milk, applesauce, butter, vanilla extract, and salt in a pot. Bring mixture to a boil and continue boiling for 1 minute. Remove from heat and mix in the coconut mixture.
- Scoop tablespoonfuls onto a parchment paper-lined tray. Refrigerate until set, then transfer to an airtight container and freeze to fully set.
Nutrition Facts : Calories 128.7 calories, Carbohydrate 22 g, Cholesterol 5.5 mg, Fat 4.3 g, Fiber 2.4 g, Protein 2.2 g, SaturatedFat 2.8 g, Sodium 36.7 mg, Sugar 13.1 g
COCONUT HAYSTACKS
Originally from my Mom's 1963 Betty Crocker Cooky recipe book as Chocolate Yummies but many revisions later this is a family favorite at Christmas time. This year my Granadson said, "We need this recipe so Mommy can makes these" and he doesn't even like coconut!
Provided by Goat mom
Categories Dessert
Time 2h15m
Yield 3 dozen
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1225.3, Fat 59.7, SaturatedFat 40.3, Cholesterol 56.4, Sodium 392.6, Carbohydrate 162.9, Fiber 16.2, Sugar 95.8, Protein 15.2
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
COCOA-NUTTY HAYSTACKS
These crunchy, chewy treats are sure to satisfy any sweet tooth! Try adding dried cherries or chopped bittersweet chocolate (depending on how many carbs you've had for dinner).
Yield 12 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a bowl, whisk together the egg, egg white, sugar, and vanilla until smooth and the sugar is dissolved. Add the cocoa powder and whisk vigorously until the batter is smooth. Stir in the almonds and coconut until well combined. Use a mini ice cream scoop or spoon to drop 12 tablespoon-size mounds onto the baking sheet. Bake until they begin to brown, 10 to 12 minutes. Let the cookies cool for 5 minutes on the pan before transferring to a rack to cool completely.
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