Coconut Haystacks Recipe

It's easy to make coconut haystacks at home, and if you use dark chocolate and unsweetened coconut, you can feel good about eating them!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 0

Chill time 30

Total Time 45

Servings servings

Calories 193kcal

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.
3.5 ounces Lindt Excellence 90%
If using, stir the sweetener into the melted chocolate until fully dissolved. Then, mix in the coconut oil.
2 tablespoons granulated sweetener, 1 tablespoon coconut oil
Mix the shredded coconut into the melted chocolate until the coconut is completely coated.
¾ cup shredded coconut
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.

Sweetness is a personal preference. Use this recipe as a guide and adjust to taste.
Feel free to use your favorite chocolate if you find extra-dark chocolate too bitter. The nutrition info will change, of course.
Please don't use reduced-fat shredded coconut in this recipe. I tried it and found it far too dry, and the texture of the haystacks was off.
You can keep the haystacks in an airtight container on the counter for up to three days or in the fridge for up to a week. Remove them from the fridge at least 30 minutes before enjoying them. Chocolate is better at room temperature.