can anyone tell me the recipe for coconut haystacks, the ones made with condensed milk,old school recipe in uk

Answer 1

¼ cup Flaked sweetened coconut
8 ounce Bittersweet chocolate, finely chopped

Preheat oven to 350 degrees F. Place the coconut in a single layer on a baking tray. Toast until golden brown, about 10 minutes. The edges will toast faster than the middle so stir coconut every couple minutes for even coloring. Melt the chocolate over a double boiler over hot water, making sure the bottom of the bowl does not touch the water. Remove the chocolate from the heat and whisk until smooth. Stir in the coconut. Using approximately 1 tablespoon per haystack, form the mixture into 1 1/2-inch tall stacks. Place them on a baking sheet. Refrigerate until set, about 30 minutes. Yield: 12 large haystacks

Answer 2

Recipe For Coconut Haystacks

Answer 3

Coconut Macaroons
Copyright, 2002, Barefoot Contessa Family Style, All rights reserved
This recipe is available for a limited time only. Why?
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites at room temperature
1/4 teaspoon kosher salt

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.


Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 20 to 22 cookies
User Rating:4 Stars

Episode#: IG1A13 http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21778,00.html?rsrc=search

Answer 4

Here's another recipe for ya:

Coconut Haystacks

3/4 cup evaporated milk
3/4 cup brown sugar
6 tablespoons corn syrup
3 tablespoons butter
3 cups coconut, shredded

In heavy 2 quart saucepan cook and stir over low heat the milk, sugar and corn syrup until the sugar dissolves.
Bring to a boil over medium heat, stirring often, until candy reaches soft ball stage. Remove from heat, stir in the coconut and mix well.
Shape into cones about 1 1/2 inches high.
Place on waxed paper to cool.

Answer 5

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