Coconut Haystacks
Crisp, toasty coconut and luxuriously smooth milk chocolate are the only two ingredients you need to make this specialty candy store staple! Naturally gluten-free!
Ingredients
- 1 cup finely shredded unsweetened coconut*
- 8 ounces milk chocolate
Instructions
- Preheat oven to 400ºF.
- Toast coconut in the oven for 3-4 minutes until lightly browned, watching closely so it doesn't burn. Remove pan from oven and allow to cool.
- Heat chocolate in microwave until smooth and melted. Add shredded coconut and continue stirring until fully incorporated.
- Using a small cookie scoop (or two spoons), scoop mixture out onto a parchment-lined baking sheet. Refrigerate until chocolate has set, about 20 minutes.
Notes
*I found a finer shred of coconut in the bulk aisle of a local grocery store.