Coconut Haystacks
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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!
Course Dessert
Cuisine American
Keyword chocolate, coconut
Prep Time 15 minutes
Cook Time 0 minutes
Chill time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 193kcal
Author Vered DeLeeuw


  • 1 (3.5 -oz) bar extra dark chocolate (90% cacao)
  • 2 tablespoons granulated sweetener or the equivalent in stevia (optional)
  • 1 tablespoon coconut oil
  • 3/4 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 for 30 minutes, until the chocolate is set. If you refrigerate for longer than 30 minutes, remove from the fridge at least 10 minutes before serving.



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


Serving: 1coconut haystack | Calories: 193kcal | Carbohydrates: 7.7g | Protein: 2g | Fat: 18g | Saturated Fat: 13g | Sodium: 7mg | Fiber: 3.4g