Monday, August 13, 2012

Coconut-Chocolate Haystacks

It's been so hot this summer. And as if that isn't bad enough, we're out of chocolate-chip cookies. Oh, the horror! I started browsing Martha Stewart's website for no-bake recipes and found these. Strictly speaking, they aren't no-bake, since you have to toast the coconut, but I got around that by using the toaster oven. You can also use a skillet; just watch the coconut very closely.

Chocolate-Coconut Haystacks (from
Makes 18-20, depending on how much of the coconut you eat


1-1/2 cups sweetened shredded coconut
3-3/4 ounces (106.310712 grams) semi-sweet chocolate
5 drops almond or vanilla extract


Preheat oven to 350 degrees. If using small baking pan, use convection oven. (The coconut won't be in a single layer, so it would take longer to toast in a normal oven.)
Place coconut onto baking sheet in a single layer (unless using small pan) and put into oven.

Toast for about 10 minutes until golden, stirring occasionally.

Allow to cool completely.

Meanwhile, melt chocolate in double boiler or microwave. Allow to cool for 5 minutes.

Combine chocolate, coconut, and almond extract in medium bowl; stir until well-combined.

Place mixture by tablespoons onto parchment-covered baking sheet.

Refrigerate for 20 minutes.

Store in fridge.

These are absolutely delicious. Crisp and crunchy, the coconut isn't overwhelmed by the chocolate. It still shines out. They'll keep for quite a while in the fridge, but I never found out exactly how long they'll stay fresh. They got eaten too fast. No one seemed to miss the almond extract that the original recipe called for. (We didn't have it, so I used vanilla instead.) Though the original recipe claimed to make 20, I wound up with 18 because... Well, you know how much I like cookie batter. The same principle applied here.
Oh well.

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