Friday, January 10, 2014

Toasted Coconut Haystacks

When we lived in Fort Worth we would take the kids and head in to town once a month.  We'd go to the museums and lunch and then walk around Main Street.   We would ALWAYS, without fail, go to Schakolad, a wonderful chocolate boutique.   It was Matthew's favorite treat.  (Kaela always wanted ice cream!)

We moved here and after almost 7 years of living here, we still haven't found a chocolate shop we like as much.  In fact, we haven't been able to find a shop that is consistently open.  So weird.  You go into town and the hours are posted and no one is there....or they only do weddings or promotional stuff.

Anyway, once or twice a year, we all get a hankering for chocolate haystacks like we used to buy there so I started making them at home.  I thought I'd share the process.  They aren't made with artisan chocolates but they are REALLY good!

Here is what you need:

A double boiler
1 small bag (7 oz) of flake coconut
12 oz of semi sweet chips
1 Tbls of canola oil (optional)

First, turn your oven on to 300 degrees and spread the coconut out  onto some parchment.   



Toast until light golden brown.   It will take forever to start toasting but WATCH it because once it starts to toast, it burns fast.  If it burns, you have to throw it out and start over.   

Stir it every couple of minutes to get everything toasted evenly.  Here is what it looks like when it is perfectly browned.




Meanwhile, melt your chocolate chips and oil (if using) in the top of a double boiler over very hot water.  Stir constantly and turn the heat off.  Don't let water get into the chocolate or it will seize up.  

Once the coconut is browned, let it cool just a little bit.  Then toss it into the chocolate and stir well.
Use a *cookie scoop and make little mounds on parchment or wax paper.   

I used a middle sized scoop and got 18 haystacks. You can use a small cookie scoop to get more but we find that those little haystacks don't satisfy our craving so I make bigger ones.




 I let them cool in the freezer because no one can wait to eat them.  It only takes about 5-10 minutes. 

And here is one, a toasty coconut haystack, all wrapped up chocolately goodness!




In the south, chocolate melts super fast so I keep them in the refrigerator to be safe.  Some days, they don't make it to the fridge though....they go that FAST!



 Just bring them out for a minute or two before enjoying!

3 comments:

homeschooljewelrymom said...

They look yummy! I make haystacks with crunchy chow mein noodles and chocolate. I'll have to try your version.
I know Schakolad very well! We just moved to Texas but have spent a week in Fort Worth every summer for the last 7 years. It's always a stop for us, too :-)
Blessings,
Kate

kathyinozarks said...

this is an old country recipe-my Mom always loved these-thanks for the recipe Kathy

Kerry said...

Yummy !!!
Come back to Fort Worth, and I'll buy you all the coconut haystacks you want :-)

Related Posts Plugin for WordPress, Blogger...