Dhanson: Created page with "{{RecipeSummary |PrepTime=30 min |CookTime=~15 min @ 375 |Source=''The Great Minnesota Cookie Book'' by Lee Svitak Dean and Rick Nelson (pg 20) |Yield=~2 dozen |Rating={{unrated}} }} === Ingredients === * 1 c coconut milk (not cream of coconut) * 1/4 c sugar * 2 T light corn syrup * 4 egg whites * 2 t vanilla extract * 1/2 t salt * 3 c unsweetened, shredded, desiccated (dried) coconut * 3 c sweetened, flaked or shredded coconut * 14 oz semisweet chocolate === Preparatio..."

2026-01-12T02:24:03Z

Created page with "{{RecipeSummary |PrepTime=30 min |CookTime=~15 min @ 375 |Source=''The Great Minnesota Cookie Book'' by Lee Svitak Dean and Rick Nelson (pg 20) |Yield=~2 dozen |Rating={{unrated}} }} === Ingredients === * 1 c coconut milk (not cream of coconut) * 1/4 c sugar * 2 T light corn syrup * 4 egg whites * 2 t vanilla extract * 1/2 t salt * 3 c unsweetened, shredded, desiccated (dried) coconut * 3 c sweetened, flaked or shredded coconut * 14 oz semisweet chocolate === Preparatio..."

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{{RecipeSummary
|PrepTime=30 min
|CookTime=~15 min @ 375
|Source=''The Great Minnesota Cookie Book'' by Lee Svitak Dean and Rick Nelson (pg 20)
|Yield=~2 dozen
|Rating={{unrated}}
}}
=== Ingredients ===
* 1 c coconut milk (not cream of coconut)
* 1/4 c sugar
* 2 T light corn syrup
* 4 egg whites
* 2 t vanilla extract
* 1/2 t salt
* 3 c unsweetened, shredded, desiccated (dried) coconut
* 3 c sweetened, flaked or shredded coconut
* 14 oz semisweet chocolate

=== Preparation ===
Preheat the oven to 375 and line the baking sheets with parchment paper. In a medium bowl, whisk together the coconut milk, sugar, corn syrup, egg whites, vanilla, and salt. In a large bowl, combine the unsweetened and sweetened coconut, breaking apart any lumps. Pour the coconut milk mixture into the coconut, and mix until the coconut is evenly moistened. Refrigerate for 15 minutes.

Drop heaping tablespoons of the dough 1 inch apart on the prepared baking sheets. Form the cookies into four-sided haystacks, moistening your fingers with water if necessary. Bake until light-golden brown, about 15 minutes. Remove the cookies from the oven and cool for 2 minutes before transferring them to a wire rack to cool completely.

In a double boiler over gently simmering water (or in a bowl in a microwave oven), melt the chocolate, stirring occasionally until smooth. Place the wire racks over wax paper.

Holding a cooled cookie by its pointed top, carefully dip the bottom of the haystack into the melted chocolate, covering up to one-third of the sides of the cookie. Use chopsticks or a fork to remove the cookie, draining off excess chocolate. Place the cookies, chocolate-side down, on the prepared wire racks. Refrigerate until the chocolate sets, about 30 minutes.

[[Category:Cookies]]

Chocolate-Dipped Triple Coconut Haystacks - Revision history