Recipe: Toasted Coconut Haystacks
Traditions are important at the holidays, and serving Haystacks has been a tradition in the Bilyeu family for decades.
- 1 cup coconut
- 3 cups quick-cook oats
- 2 cups sugar
- 1/2 cup butter
- 1/2 cup milk
- 4 tablespoons cocoa powder
- 1 teaspoon vanilla
Line a baking sheet with waxed paper.
Place coconut into a large skillet; toast it over low heat just until it starts to turn golden. Place into a large mixing bowl and add the oats.
In a medium saucepan, bring the sugar, butter, milk, cocoa powder and vanilla to a boil; boil for 2 minutes, stirring occasionally, then pour the chocolate mixture over the coconut and oats. Stir to combine well. (Add another 1-2 tablespoons of milk if the mixture seems a bit dry and isn't cohesive.)
Drop golf ball-sized dollops of the batter onto the prepared baking sheet, pressing lightly to help the cookies hold together as they set. Let cool on the counter or in the refrigerator until set.
Makes 2 dozen cookies, though you could make them smaller to make more.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Dec. 6, 2011.