This easy recipe is ready in about 45 minutes. The hands-on time is just 15 minutes - the rest is chilling the candy in the fridge. There are several classic food combinations. Chocolate and peanut butter come to mind (these peanut butter bars are so good!). Chocolate and coconut is another. I first tried coconut haystacks in a small artisan chocolate shop in Lake Tahoe, California. As someone who adores coconut and dark chocolate, it’s no surprise I thought they were terrific. I immediately set out to learn how to make them at home! Here are the delicious results of my experiments.
Ingredients
Recipe Card
Dark chocolate: I like Lindt Excellence 90%, but you can use your favorite dark chocolate. If you find very dark chocolate too bitter, you can use semisweet chocolate. Another option is to use 90% chocolate and add sugar-free sweetener. The photo below shows haystacks that I made with Lindt Excellence 70%, which is what I typically use when I make this recipe for guests. Coconut oil: You can also use avocado oil, melted ghee, or melted butter. Shredded coconut: I use unsweetened coconut in this recipe.
Use different types of chocolate. Extra dark, bittersweet, semisweet - whatever you like. Use ghee, avocado oil, or butter instead of coconut oil. Add a few drops of flavor extract to the chocolate mixture. Good options include vanilla extract, coconut extract, and almond extract. I especially like adding coconut extract. Make them smaller. Sometimes, I double the recipe, make the haystacks smaller, and get 24 smaller haystacks. The small haystacks in the photo below were made with Lindt 78%, so they are lighter in color than the ones made with 90% cacao chocolate.
Start by melting the chocolate in the microwave. Do so in three 30-second sessions, stirring after each microwave session. Then, Stir the coconut oil into the melted chocolate. Stir the shredded coconut into the mixture until it’s completely coated. You’ll want to ensure all coconut shreds are coated in chocolate. Alternatively, spoon the mounds into muffin paper liners without flattening them: Place the haystacks in the fridge until they are set, for about 30 minutes. You can also set them at room temperature, but that will take longer - at least an hour. Remove them from the fridge at least 30 minutes before enjoying them. Room temperature is always best when enjoying chocolate.
