Mary Berry Coconut Haystacks Recipes

COCONUT HAYSTACK COOKIES

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.

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.

EASY CHOCOLATE HAYSTACKS

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.

GOLDEN COCONUT PYRAMIDS

Steps:

• Pre-heat oven to 180c. Grease a baking tray Beat eggs well. Stir in coconut and sugar.
• Leave to stand for 20 min.
• Dip hands in cold water, shape mixture into pyramids.
• Place on a baking tray
• Put in oven for 25-30min. Remove from tray and cool on a wire rack.

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.

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.