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    Home » Dessert Recipes » Coconut Haystacks

    Coconut Haystacks

    Last updated: Jul 9, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    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.

    Three coconut haystacks served on a white plate with a red napkin.

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    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 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.

    Instructions

    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.

    A photo collage showing steps 1-4 for making coconut haystacks.

    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.

    A photo collage showing steps 5-8 for making coconut haystacks.

    Expert tip

    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

    Why make these candies at home when you can buy them?

    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!

    Why do you add oil to the melted chocolate?

    I add oil to the chocolate to make it a bit softer, as extra dark chocolate is sometimes a bit chalky.

    Where does their name come from?

    These candies are called haystacks because they somewhat resemble a stack of hay.

    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.

    Serving suggestions

    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.

    Storing leftovers

    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. 🍫

    Three coconut haystacks served on a white plate.

    Related recipes

    • Coconut Clusters
    • Keto Coconut Macaroons
    • Keto Coconut Cake
    • Coconut Flour Pancakes

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Coconut haystacks.
    4.89 from 43 votes
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    Dark Chocolate Coconut Haystacks

    It's easy to make coconut haystacks. And if you use dark chocolate and unsweetened coconut, you can feel good about eating them!
    Prep Time15 mins
    Cook Time0 mins
    Chill time30 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: American
    Servings: 6 servings
    Calories: 193kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • 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)

    INSTRUCTIONS

    • 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.

    WATCH THE VIDEO:

    NOTES

    If you find extra-dark chocolate too bitter, feel free to use your favorite chocolate. Nutrition info will change, of course. 
    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.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1haystack | Calories: 193kcal | Carbohydrates: 8g | Protein: 2g | Fat: 18g | Saturated Fat: 13g | Sodium: 7mg | Fiber: 3g
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    More Low-Carb Desserts

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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