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Coconut Haystacks

The flaky texture of these clusters reminds us of Butterfinger candy bars.

Sunset OCTOBER 2007

  • Yield: Makes 16 haystacks
  • Prep and cook: 20 Minutes
  • Chill: 1 Hour, 15 Minutes


  • 8 ounces semisweet chocolate, finely chopped
  • 3/4 cup (about 2 oz.) finely crushed graham crackers
  • 1 1/2 cups sweetened flaked coconut, divided


1. Line a baking sheet with waxed paper. Melt chocolate (see “Melting Chocolate: Be Gentle,â€Â? below). With a heatproof spatula or wooden spoon, stir in graham crackers and 1 cup coconut.

2. 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.

Note: Nutritional analysis is per haystack.

Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 53%
  • Protein: 1.1g
  • Fat: 6.9g
  • Saturated fat: 4.5g
  • Carbohydrate: 15g
  • Fiber: 1.4g
  • Sodium: 43mg
  • Cholesterol: 0.0mg

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Coconut Haystacks Recipe