Haystacks III Recipe
- 1 ½ cups flaked coconut
- ½ cup dark brown sugar
- 2 tablespoons honey
- 2 tablespoons light cream
- 1 tablespoon butter
- 1 pinch salt
- 1 cup semisweet chocolate chips
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: In a 15x10x1 inch jelly roll pan, spread the coconut out in a thin layer. Toast at 350 degrees F (175 degrees C), stirring and shaking often to toast evenly, until golden about 5 to 7 minutes.
step 3: In a small sauce pan, mix the sugar, honey, cream, butter and salt. 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).
step 4: Remove from heat and stir in the toasted coconut.
step 5: On a sheet of buttered wax paper, drop level tablespoons of the mixture well apart. Let stand until cold.
step 6: Melt chocolate chips and drizzle over cookies. Let stand until chocolate hardens. Store in a single layer in an airtight container.