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 them 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 another perfect combination.
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 terrific. I immediately set out to learn how to make them at home! Here's the result of my experiments.
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.
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.
Coconut Haystacks Instructions
This is a surprisingly easy recipe. 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. 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 ensure all coconut shreds are coated in chocolate.
Drop into wax paper. 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:
Refrigerate. 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.
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.
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.
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
- 1 (3.5 -ounce) bar extra dark chocolate (90% cacao)
- 2 tablespoons granulated sweetener or the equivalent in stevia (optional)
- 1 tablespoon coconut oil
- ¾ cup shredded coconut unsweetened (2.5 ounces)
- Line a tray or a 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 into the wax-paper-lined tray. Gently flatten them with a small rubber spatula.
- 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.
- 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.
Add Your Own Notes
Nutrition per Serving
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