3/4 cup (about 2 oz.) finely crushed graham crackers
1 1/2 cups sweetened flaked coconut, divided
How to Make It
Line a baking sheet with waxed paper. Melt chocolate (see âÂ€ÂœMelting Chocolate: Be Gentle,âÂ€Â? below). With a heatproof spatula or wooden spoon, stir in graham crackers and 1 cup coconut.
Mound heaping tablespoon of mixture onto prepared baking sheet. Sprinkle remaining coconut equally over tops of haystacks. Chill until haystacks are firm, about 1 1/4 hours. Store in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 2 weeks.
Melting chocolate: Be gentle. Fill a saucepan with 2 to 3 in. of water. Put finely chopped chocolate in a heatproof bowl that will fit over pan (the bottom of the bowl should not touch the water); set bowl aside. Bring water to a boil, turn off heat, then set bowl over pan. Use a heatproof spatula or wooden spoon to stir the chocolate frequently and encourage even melting. Once the chocolate is melted, stir well and use immediately.
I melted the chocolate in the microwave without chopping the squares. Just checked every 30 seconds or so. If you eat these right out of the refrigerator, they are hard as a rock. Took them out when we started dinner and they had softened by the time we were ready to eat them. I love coconut and husband loves chocolate so this is a good combination. A definite repeat.
I used mini semisweet chocolate chips melted in the microwave to save time, in 30 second intervals and stirring until melted. I also put them in the oven for a few minutes to toast the top coconut. They turned out great tasting but crumbly. I'll definitely be making these again, with less graham cracker and coconut.
I found that there were too many grahm crumbs so I had to add more chocolate when I started to stir. They were really good! I didn't do the coconut on top but I would for gifts this season. I let several "testers" taste them and they all agreed they liked them a lot. I'll be making these for Christmas
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