It's easy to make coconut haystacks at home, and if you use dark chocolate and unsweetened coconut, you can feel good about eating them!
I tried coconut haystacks for the first time 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 amazing. I immediately set out to learn how to make them at home. Here are the delicious results of my experiments.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Dark chocolate: I like Lindt Excellence 90%, but you can use your favorite dark chocolate. If you find extra dark chocolate too bitter, you can use semisweet chocolate. Another option is to use 90% chocolate and add a sugar-free sweetener. The photo below shows haystacks that I made with Lindt Excellence 70%, which is what I typically use when I make this recipe for guests.
- Coconut oil: You can also use avocado oil, melted ghee, or melted butter.
- Shredded coconut: I use unsweetened coconut.
Variation: Make them Smaller
Sometimes, especially when I host, 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.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Melt the chocolate in the microwave. Stir the coconut oil into the melted chocolate. Stir the shredded coconut into the mixture until it's completely coated.
Use a 1.5-tablespoon cookie scoop to drop mounds of the mixture onto a wax-paper-lined tray or baking sheet.
Alternatively, spoon the mounds into muffin paper liners. 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.
Recipe Tip
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.
Recipe FAQs
Commercial versions are usually made with sweetened coconut and milk chocolate. At home, you can choose dark chocolate and unsweetened coconut.
Extra dark chocolate can be a bit chalky. The oil makes it softer and creamier.
Look at them! They resemble a stack of hay. 🙂
You can keep them in an airtight container on the counter for up to three days or in the fridge for up to a week. Remove them from the fridge at least 30 minutes before enjoying them. Chocolate is better at room temperature.
Recipe Card
Coconut Haystacks Recipe
Video
Ingredients
- 3.5 ounces Lindt Excellence 90% - 1 bar
- 2 tablespoons granulated sweetener - or the equivalent in stevia; optional
- 1 tablespoon coconut oil
- ¾ cup shredded coconut - unsweetened; 2.5 ounces
Instructions
- Line a tray, platter, or 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 onto the wax-paper-lined tray. Gently flatten them with a small rubber spatula. Alternatively, spoon the mounds into muffin paper liners without flattening them.
- 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.
Notes
- Feel free to use your favorite chocolate if you find extra-dark chocolate too bitter. The 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 haystacks in an airtight container on the counter for up to three days or in the fridge for up to a week. Remove them from the fridge at least 30 minutes before enjoying them. Chocolate is better at room temperature.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
