Try this Coconut Haystacks recipe, or contribute your own.
Suggest a better descriptionPreheat 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 1 1/2-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
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Serving Size: 1 Serving (418g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1958 | ||
Calories from Fat: 1094 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 121.6g | 162 % | |
Saturated Fat 90.7g | 454 % | |
Monounsaturated Fat 25.2g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 570mg | 20 % | |
Potassium 1518.2mg | 40 % | |
Total Carbohydrate 242.3g | 71 % | |
Dietary Fiber 32.3g | 129 % | |
Sugars, other 210g | ||
Protein 15.5g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1958
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