T
his is quite simply the easiest recipe you will ever make. It only requires two ingredients…but two perfectly paired ingredients. Even people who think they hate coconut, love the nutty flavor of toasted coconut in mounds of milk chocolate. It is amazing how crunchy the coconut stays completely enrobed in chocolate.
Any candy store I visit is immediately scoured for coconut haystacks. Every box of chocolates I receive is instantly searched for a coconut cluster. They are classic flavors you can never go wrong with. Sometimes a truffle or cream center can be disappointing, but never a haystack.
This is without a doubt the quickest candy to make, which is helpful as it gets so many requests. It is hard to explain just how good these mounds of chocolate are without popping one in your mouth. The oil from the toasted coconut gives the milk chocolate a beautiful crisp sheen. The only thing that rivals how amazing they look is just how great they taste!
Ingredients:
3 cups sweetened flaked coconut
12 ounces good-quality coarsely chopped milk chocolate
Instructions:
- Line two cookie sheets with parchment paper.
- Sprinkle coconut on one of the cookie sheets.
- Place in an oven pre-heated to 350°F.
- Toast coconut until golden brown.
- Use a spatula to occasionally turn coconut on cookie sheet.
- Melt chocolate in a double boiler.
- Remove from heat and slowly stir in the toasted coconut.
- Mound stacks of chocolate coconut onto parchment-lined cookie sheet.
- Let the mounds completely cool before removing from cookie sheet.
Tips:
- I like to use a small ice cream scoop to make perfect little mounded haystacks.
- The flavor of chocolate is key in this recipe, I like Ghiradelli or Guittard.
- I have often used a finer shred of coconut for a more professional look, but the taste is the same as long as it is sweetened coconut.
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