Toasted coconut covered with chocolate makes this delicious candy. I love the contrast of texture that the crisp toasted coconut provides.

　　

Ingredients

30 pieces

　　1 3/4 cups shredded or flaked sweetened coconut

　　7 ounces bittersweet chocolate, finely chopped

　　

Step 1

Center a rack in the oven and preheat to 325°F.

　　

Step 2

Place the coconut on a baking sheet and toast for 4 to 5 minutes, until light golden brown, stirring after each minute. Remove from the oven and cool to room temperature on a rack.

　　

Step 3

Melt and temper the chocolate (see pages 25–30) and hold it at the correct temperature by placing it over a bowl of water that is 2°F warmer than the chocolate. If using the same thermometer to check the temperature of the chocolate and the water, be sure to dry it completely so no water mixes with the chocolate. Add the toasted coconut to the tempered chocolate and stir to coat it completely.

　　

Step 4

Line a baking sheet with parchment or waxed paper. Using a spoon, form 1-inch mounds and place them on the baking sheet. Let the mounds set up at room temperature, or place them in the refrigerator for 15 minutes, then place them in paper candy cups.

　　

Step 5

Store the haystacks between layers of waxed paper in an airtight container wrapped with aluminum foil in the refrigerator for up to 3 weeks or in the freezer for up to 2 months. The haystacks are best served at room temperature.

　　

VARIATIONS

Step 6

Replace the coconut with raisins or a mixture of raisins and toasted, salted peanuts.

　　Truffles, Candies, and Confections