Cocoa Nutty Haystacks Recipes

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:

• 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.

HERSHEY'S COCOA HAYSTACKS

Steps:

• In medium saucepan combine sugar, butter, milk and cocoa.
• Cook over medium heat, stirring constantly, until mixture comes to full boil; remove from heat.
• Stir in remaining ingredients.
• Immediately drop by rounded teaspoonfuls onto wax paper.
• Cool completely.
• Store in cool, dry place.

COCOA-NUTTY HAYSTACKS

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.