Coconut Haystacks Ii Recipes

Steps:

• In heavy 2 quart saucepan cook and stir over low heat the milk, sugar and corn syrup until the sugar dissolves.
• Bring to a boil over medium heat, stirring often, until candy reaches soft ball stage. Remove from heat, stir in the butter, stir then add coconut and mix well.
• Shape into cones about 1 1/2 inches high.
• Place on waxed paper to cool.

Steps:

• Heat oven to 400 degrees.
• Mix sugar with salt.
• Mix sugar mixture with coconut.
• Mix in eggs.
• Butter one large cookie sheet.
• Drop by tablespoonfuls on cookie sheet and shape like small haystacks.
• Bake at 400 degrees for 15 minutes.
• Cool 5 minutes then remove from sheet.
• NOTE:.
• Before adding any spices to this recipe, if you have never had these before, you should make them plain like the recipe is first then decide if you want to add any thing else. We like them the way they are.
• You may be surprised at the flavor as they are.
• Recipe does not include cooling time.

Steps:

• Preheat oven to 350 degrees F. Place the coconut in a single layer on a baking tray. Toast until golden brown, about 10 minutes. The edges will toast faster than the middle so stir coconut every couple minutes for even coloring.
• Melt the chocolate over a double boiler over hot water, making sure the bottom of the bowl does not touch the water. Remove the chocolate from the heat and whisk until smooth. Stir in the coconut. Using approximately 1 tablespoon per haystack, form the mixture into 1 1/2-inch tall stacks. Place them on a baking sheet. Refrigerate until set, about 30 minutes.

Steps:

• Preheat oven to 400 degrees.
• Combine all ingredients.
• Roll into balls.
• Bake on buttered cookie sheet for 15 minutes.

Steps:

• Melt chocolate morsels,butter and marshmallows in large pan/double boiler, stir constantly till smooth. Be careful not to let burn. I cook on my simmer burner on gas and never had a problem with burning.
• Remove from heat , mixture may separate/look grainy but will be fine when add the oat and coconut.
• Add in vanilla, coconut and oats, mix thoroughly.
• Drop by teaspoonfuls or your size preference onto large cookie sheet covered with wax paper.
• Chill till firm, about 2 hours. then you can transfer to a container for storage. Must be refrigerated.