2tablespoonsgranulated sweetener or the equivalent in stevia (optional)
1tablespooncoconut oil
¾cupshredded coconutunsweetened (2.5 ounces)
Instructions
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.
Video
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.