It's easy to make coconut haystacks, and if you use dark chocolate and unsweetened coconut, you can feel good about eating them! 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.
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 amazing. I immediately set out to learn how to make them at home! Here are the delicious results of my experiments.
Ingredients
You'll only need three ingredients to make this tasty treat. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- 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.
Variations
There are a few ways you can vary the basic recipe. Remember that these variations will affect the nutritional info.
- 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.
Instructions
This is a surprisingly easy recipe. The detailed instructions are included in the recipe card below. Here's an overview of the steps:
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.
Use a 1.5-tablespoon cookie scoop to drop mounds of the mixture onto a wax-paper-lined tray or baking sheet. Gently flatten them with a small rubber spatula. You don't have to flatten them - it's up to you.
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.
Expert Tip
Please don't use reduced-fat shredded coconut in this recipe. It's far too dry, and the texture of the haystacks will be off if you use it. I've tried it once, so I'm speaking from experience - it was pretty disappointing.
Recipe FAQs
Commercial versions are usually made with sweetened coconut and milk chocolate. Making them at home with dark chocolate and unsweetened coconut is easy. And when you make them at home, you know exactly what goes into them!
I add oil to the chocolate to make it softer, as extra dark chocolate can be a bit chalky.
These candies are called haystacks because they resemble a stack of hay.
Serving Suggestions
In the summer, I like to serve these haystacks with a cold glass of almond milk, iced coffee, or iced tea. In the winter, they're perfect with mint tea or hot coffee.
Storing Leftovers
You can keep the leftovers on the counter in an airtight container for up to three days. Or keep them in the fridge for up to a week.
Remove them from the fridge at least 30 minutes before enjoying them. Room temperature is always best when enjoying chocolate.
More Coconut Recipes
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Recipe Card
Coconut Haystacks Recipe
Video
Ingredients
- 3.5 ounces Lindt Excellence 90% - 1 bar
- 2 tablespoons granulated sweetener - or the equivalent in stevia; optional
- 1 tablespoon coconut oil
- ¾ cup shredded coconut - unsweetened; 2.5 ounces
Instructions
- Line a tray, platter, or baking sheet with wax paper.
- Place the chocolate in a medium microwave-safe bowl. Microwave it in 30-second sessions, stirring after each session, until the chocolate is melted.
- If using, stir the sweetener into the melted chocolate until fully dissolved. Then, mix in the coconut oil.
- Mix the shredded coconut into the melted chocolate until the coconut is completely coated.
- Using a 1.5-tablespoon cookie scoop, drop six mounds of the mixture onto the wax-paper-lined tray. Gently flatten them with a small rubber spatula. Alternatively, spoon the mounds into muffin paper liners without flattening them.
- Refrigerate the haystacks for 30 minutes until the chocolate is set. If you refrigerate them for over 30 minutes, remove them from the fridge at least 30 minutes before serving them. Chocolate is better at room temperature.
Notes
- Feel free to use your favorite chocolate if you find extra-dark chocolate too bitter. Nutrition info will change, of course.
- Please don't use reduced-fat shredded coconut in this recipe. I tried it and found it far too dry, and the texture of the haystacks was off.
- You can keep the leftovers on the counter in an airtight container for up to three days. Or keep them in the fridge for up to a week.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
