Coconut Haystacks
Recipe provided by Emily Luchetti
Watch the video tutorial on how to prepare this dish.
- Skill Level: Easy
- Servings: Makes 12 large haystacks
- Nutritional Facts per Serving (1 of 12 servings): Calories 144, Total Fat 11 g, Saturated Fat 8 g, Carbohydrates 14 g, Dietary Fiber 2 g, Sugars 11 g, Protein 1 g, Cholesterol 0 mg, Sodium 5 mg
- 2 1/4 cups sweetened, flaked coconut
- 8 ounces bittersweet chocolate, finely chopped
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- Preheat your oven to 350F (175C). Spread the coconut evenly on a baking sheet. Toast it for about 10 minutes until it turns a golden brown, stirring every few minutes to ensure even browning as edges toast quicker than the center.
- Gently melt the chopped chocolate in a double boiler over hot water, making sure the bowl doesn't touch the water. Remove from heat and whisk until smooth. Mix in the toasted coconut. Scoop about 1 tablespoon of the mixture for each haystack, shaping them into stacks about 1 1/2 inches tall and set them on a baking tray. Chill them in the refrigerator for around 30 minutes until they firm up.
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Indulge in these irresistible Coconut Haystacks from pastry chef Emily Luchetticrispy toasted coconut meets silky melted chocolate for a treat that's simple to make and impossible to resist. Perfect for satisfying your sweet tooth with minimal effort!
