Coconut Haystacks Recipe
User Reviews
5
Coconut Haystacks Recipe
Description
The Coconut Haystacks are made by melting dark chocolate and stirring in granulated sweetener and coconut oil before folding in shredded unsweetened coconut. The mixture is portioned into small mounds on a wax-paper-lined tray and chilled to harden the chocolate coating. Using coconut oil helps the mixture set with a pleasant texture and adds to the coconut flavor. The choice of 90% cocoa dark chocolate imparts an intense, slightly bitter chocolate note juxtaposed with the natural sweetness and texture of coconut.
These haystacks hold their shape after chilling and have a moist, chewy interior from the coconut shreds coated in smooth chocolate. They make a simple, no-bake dessert or snack that requires minimal ingredients and effort. Serving them at room temperature allows the chocolate to soften slightly for best texture and flavor.
Storage recommendations include keeping them at room temperature in an airtight container for up to three days or refrigerating them for up to a week to extend freshness. Using reduced-fat shredded coconut is not recommended, as it results in a dry texture that alters the final consistency of the haystacks.
Ingredients
- 3.5 ounces dark chocolate 1 bar, 90% cocoa
- 2 tablespoons granulated sweetener or the equivalent in stevia; optional
- 1 tablespoon coconut oil
- ¾ cup coconut unsweetened; 2.5 ounces, shredded
Instructions
- Line a tray, platter, or baking sheet with wax paper.
- Place the chocolate in a medium microwave-safe bowl. Microwave it in 30-second sessions, 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.
- Mix the shredded coconut into the melted chocolate until the coconut is completely coated.
- Using a 1.5-tablespoon cookie scoop, drop six mounds of the mixture onto the wax-paper-lined tray. Gently flatten them with a small rubber spatula. Alternatively, spoon the mounds into muffin paper liners without flattening them.
- Refrigerate the haystacks for 30 minutes until the chocolate is set. If you refrigerate them for over 30 minutes, remove them from the fridge at least 30 minutes before serving them. Chocolate is better at room temperature.
Notes
- You can substitute different chocolates, but note the flavor and nutrition will change accordingly.
- Avoid reduced-fat shredded coconut as it produces a dry texture and poor consistency in the haystacks.
- Store at room temperature in an airtight container for up to three days or refrigerate for up to one week.
- If refrigerated longer than 30 minutes, allow haystacks to sit at room temperature before serving to soften the chocolate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 1haystack | |
| Calories | 193kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 13g | 65% |
| Sodium | 7mg | 0% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
