Coconut Haystacks Ii 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.

HAYSTACKS II

Steps:

• Melt the chips in a saucepan on low heat. Stir in the nuts and the noodles.
• Then drop by teaspoonfuls onto waxed paper-lined cookie sheet. Cool and then store covered in the refrigerator.

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 saucepan over medium heat, combine sugar, cocoa, milk, butter and salt. Heat to low boil, stirring often. When a low boil is reached, cook for 3 minutes, stirring constantly.
• Remove pan from heat and quickly mix in vanilla, oats and coconut until incorporated.
• Drop by tablespoonfuls onto parchment-lined cookie sheet (you will need to press a bit to hold each mound together). Let cool until set, about 5 minutes.

COCONUT HAYSTACKS

Steps:

• Preheat oven to 400ºF.
• Toast coconut in the oven for 3-4 minutes until lightly browned, watching closely so it doesn't burn. Remove pan from oven and allow to cool.
• Heat chocolate in microwave until smooth and melted. Add shredded coconut and continue stirring until fully incorporated.
• Using a small cookie scoop (or two spoons), scoop mixture out onto a parchment-lined baking sheet. Refrigerate until chocolate has set, about 20 minutes.

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.

SOFT AND CHEWY COCONUT PYRAMIDS

Steps:

• Preheat the oven to 170/fan150/325/gas 3.
• Mix all four ingredients together in a bowl. Divide into 6 portions, and mould each portion with your hands into a pyramid shape.
• Place each one onto a greased baking sheet.Bake for 12-14 minutes, or until the tops are dark golden brown, and the sides have also take on some colour.
• Let cool on the tray then simply pick up and eat/store! Initally they'll very soft, but they'll harden as they cool.
• Once completely cool, they can be stored in an air-tight tub for up to 4 days.

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.