One evening, I was craving something more than just straight chocolate to top off the night of quick and easy barbecue turnovers. Haystacks would the thing to satisfy my culinary beast within. I toasted coconut over medium heat in a sauté pan, mixed it with melted milk chocolate, scooped it into mounds with an ice cream scoop, and let the mounds chill in the refrigerator until set. One day I will learn how to temper chocolate so that it sets up properly when cooled to room temperature and doesn’t need refrigeration, but until then, this will keep me satiated. By toasting the coconut, it gets the crisp-crunchy texture that you would expect, but also semi-caramelizes the sugar inside it. Essentially, you get a slightly caramely, coconuty, chocolatey flavor with a crunchy texture. Mmm, really good!
There you go! A really delicious and way easy recipe to make your family happy with.
Ingredients
1/2 C milk chocolate chips
1/2 C grated coconut
Directions
- Heat sauté pan to medium heat.
- Pour coconut in pan and toast to golden brown, stirring frequently to avoid burning. Remove from heat.
- Pour in chocolate chips and stir until they are melted and have thoroughly coated the coconut.
- Using an ice cream scoop with release trigger, scoop mounds onto waxed paper and chill in refrigerator until cooled and set.