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Tuesday, December 13, 2011

Coconut Haystacks

These are a favorite at our house. Dressed up or plain! I will show you all three.
all dressed up!

Coconut Haystacks
7 cups coconut
14 ounces sweetened condensed milk (1 can)
4 tablespoons cornstarch
2 teaspoons lemon juice
2 teaspoons vanilla
pinch of salt

Preheat oven to 350.
Line 2 baking sheets with parchment paper
Mix the coconut and cornstarch. Try to make sure there are no lumps in the coconut. Add the rest of the ingredients. These should be moist and hold together well. If you live in a very dry climate, you might want to add up to another 1/3 cup of milk.

Using a medium scoop, drop onto a parchment lined baking sheet (or lightly greased, but parchment works much better) They do not spread so you can put them about an inch apart

Bake for 15 minutes or until they look like toasted haystacks.

These are a bit delicate when they come out of the oven. Let the stand on the pan for about 5 minutes then gently move them to the racks to cool. Once cool, they will be much sturdier.
To dress them up, I added an whole almond to some of them before baking.  I also dipped the bottoms of some of them in chocolate (which ever kind you want, we like the dark here with the sweet coconut). I dipped some of the almond ones in chocolate too. 
Makes about 3 dozen.

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