Haystacks Iii
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
44
Spice
63
Sweetness
46
Sourness
35
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1.5 cups
Flaked Coconut1 cup
Dark Brown Sugar2 tbsps
Honey2 tbsps
Light Cream1 tbsp
Butter1 pinch
SaltDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
In a 15x10x1 inch jelly roll pan, spread the coconut out in a thin layer
3
Toast at 350 degrees F (175 degrees C), stirring and shaking often to toast evenly, until golden about 5 to 7 minutes
4
In a small sauce pan, mix the sugar, honey, cream, butter and salt
5
Cook over medium heat, stirring constantly, until the syrup reaches 248 degrees F (121 degrees C) on a candy thermometer (or when a drop or two dropped into a cup of cold water will form a firm ball that will not flatten when removed from water)
6
Remove from heat and stir in the toasted coconut
7
On a sheet of buttered wax paper, drop level tablespoons of the mixture well apart
8
Let stand until cold
9
Melt chocolate chips and drizzle over cookies
10
Let stand until chocolate hardens
11
Store in a single layer in an airtight container