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. Hands-on time is just 15 minutes - the rest is chilling the treats in the fridge.
There are several classic food combinations. Chocolate and peanut butter come to mind (these peanut butter bars are so good!). Chocolate and coconut is definitely another perfect combination.
I first tried coconut haystacks in a small artisan chocolate shop in Lake Tahoe, California. As someone who adores both coconut and dark chocolate, it's no surprise that I thought they were amazing.
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 90%, but you can use your favorite dark chocolate. Or use semisweet chocolate if you find very dark chocolate too bitter. Another option is to use 90% chocolate and add sugar-free sweetener.
Coconut oil: You can also use avocado oil, melted ghee, or melted butter.
Shredded coconut: I use unsweetened coconut in this recipe.
Making coconut haystacks at home is surprisingly easy. The detailed instructions are included in the recipe card below. Here's an overview of the steps:
Melt the chocolate. Start by melting the chocolate in the microwave. Do so in three 30-second sessions, stirring after each microwave session.
Add the coconut oil. Now, stir the coconut oil into the melted chocolate.
Mix in the coconut. Stir the shredded coconut into the mixture until it's completely coated. You'll want to make sure that all coconut shreds are coated in chocolate.
Drop into wax paper and flatten. Drop spoonfuls of the mixture onto a wax-paper-lined tray or baking sheet. I use a 1.5-tablespoon cookie scoop to drop mounds of the mixture into the tray, then I gently flatten them with a small rubber spatula. You don't have to flatten them - it's up to you.
Refrigerate. Place the tray in the fridge until the haystacks are set, about 30 minutes. You can also set them at room temperature, but that will take longer - at least ab hour.
Please make sure not to use reduced-fat shredded coconut in this recipe. It's far too dry and the texture of the candy will be off if you use it. I've actually tried it once so I'm speaking from experience.
Frequently asked questions
Commercial versions are usually made with sweetened coconut and with milk chocolate.
But it's very easy to make them at home, using dark chocolate and unsweetened coconut. And when you make them at home, you know exactly what goes into them!
I add oil to the chocolate to make it a bit softer, as extra dark chocolate is sometimes a bit chalky.
These candies are called haystacks because they somewhat resemble a stack of hay.
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.
In the summer, I like to have these candles with a cold glass of almond milk or iced coffee. In the winter, they're great with hot coffee or hot chocolate.
I keep the leftovers on the counter, in an airtight container, for up to three days. You can probably keep them in the fridge for a week or so.
But if you do, remember to remove them from the fridge at least 30 minutes before you plan on enjoying them. Room temperature is always best when enjoying chocolate. 🍫
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Dark Chocolate Coconut Haystacks
- 1 (3.5 -oz) bar extra dark chocolate (90% cacao)
- 2 tablespoons granulated sweetener or the equivalent in stevia (optional)
- 1 tablespoon coconut oil
- ¾ cup shredded unsweetened coconut (2.5 oz)
- Line a tray or a baking sheet with wax paper.
- Place the chocolate in a medium microwave-safe bowl. Microwave in 30-second session, 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.
- Stir the coconut into the chocolate, mixing until the coconut is completely coated.
- Using a 1.5-tablespoon cookie scoop, drop six mounds of the mixture into the wax-paper-lined tray. Gently flatten them with a small rubber spatula.
- Refrigerate the candies for 30 minutes, until the chocolate is set. If you refrigerate for longer than 30 minutes, remove them from the fridge at least 10 minutes before serving.
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