Dark Chocolate Coconut Haystacks
Here’s an easy recipe that will impress your guests. It takes about 5-10 minutes of prep time. They will love it, but it’s up to you whether you want to tell them how easy it is!
Dark Chocolate Coconut Haystacks
What you need:
- 1 cup good quality dark chocolate
- 1 cup unsweetened coconut flakes
- optional: 1 tsp. pure vanilla extract (or for a more unexpected flavor, try Amaretto, Chambord, or another favorite liqueur)
- to finish: Murray River salt
What to do:
- Line a cookie sheet with parchment paper for easy cleanup later.
- Melt the chocolate in a double boiler.
- Take it off the heat. Stir in the vanilla (or liqueur, if using) till smooth. Stir in the coconut.
- Drop by the spoonful onto the parchment paper. Set aside to cool.
- When the haystacks are almost set, but not quite, sprinkle the salt on top. Go easy: a little goes a long way.
Chef’s tip:
To sprinkle the salt and keep it under control, grab a pinch of salt. Holding your hand so the fingers point down, rub the salt between your thumb and fingers, releasing the salt crystals as you go.
Serve with:
Coffee or port. Almonds. (Or if you are using one of the liqueurs, consider espresso and thimble-size glasses of the dessert liqueur).
Mini profile:
Dark chocolate contains antioxidants. Coconut contains fiber, healthy fat, plus iron and zinc. Vanilla is traditionally added to chocolate recipes because it enhances the flavor of the chocolate. Amaretto and Chambord? Well, they just taste good.
No gluten and no dairy.
©2015 The Bank Street Kitchen
used with permission
