Yield: 1 Servings
|2¼ cup||Flaked sweetened coconut|
|8 ounces||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 1½-inch tall stacks.
Place them on a baking sheet. Refrigerate until set, about 30 minutes.
Yield: 12 large haystacks
NOTES : Recipe courtesy of Emily Luchetti Recipe by: Cooking Live Show #CL8847 Posted to MC-Recipe Digest V1 #545 by Angele Freeman <jfreeman@...> on Apr 3, 1997