Skip to main content

Elegant Coconut Haystacks

Typically when I'm dipping things in chocolate, I have a little bit of chocolate left over which I save for random projects.  This is one of those.

I love coconut haystacks, but I often think they are too sweet and kind of ugly.  In this version, I was going for something more light and flaky... elegant, if you will. ;)

These are guestimates since I was using ingredients that I just had around.

4-6oz chocolate couverture (mix of milk, dark)
1 to 1 1/2c coconut chips, unsweetened, organic (NutsOnline.com's version is my favorite)

First I toasted the coconut - you have to watch it in the toaster and be really careful when you do this.  Coconut is like tissue paper and burns REALLY fast. What you want is for it to be a nice golden brown and crunchy.  I usually put my toaster oven on 300F and do 5 minute increments, stirring it in between so that it browns evenly.  Somewhere around 10 minutes mine is done, but it might take longer depending on your tray size, etc.  Just watch it and make sure it doesn't burn.  :)

Let the coconut cool to at least 85F - but you can temper the chocolate in the meantime.  Once you have your tempered chocolate and your cooled coconut chips, you can put the coconut chips in the chocolate.  You are aiming for a really thin layer of chocolate so that it barely coats the coconut.


I like to have extra coconut around, just in case there is too much chocolate.  Today I was living dangerously though, and I just dumped in everything.  Turned out it was just the right amount of chocolate and coconut and I wished I'd measured.  


Everyone who loves coconut and chocolate loves these at my work.  Be careful though, they're so light and crunchy, it's easy to eat too many really quick. :)




Comments

Popular posts from this blog

Throwing some shade

Ombre Flowers So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway... Eggless Chocolate Cake 2 c sugar 1 3/4 c flour 3/4 c unsweetened cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1/2 c sunflower oil, organic 1 c whole milk, organic 1 c boiling water 1 tsp salt 3 tbs flax seeds Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired) Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender).  Mix dry ingredients. Mix in wet ingredients, with boiling water being last. Pour into cake pan (9x13).  Bake for 30 min, rotating once.    Let cake

White Chocolate Love Bars

More hearts for my Valentine's Day assortment... Stacey's White Chocolate Love Bars Ingredients : 16 oz Chocolates El Rey White Chocolate Discos 64% Guittard Dark Chocolate couverture 1 oz bar mold I'm using a 16 cavity bar mold that has one ounce bars.  I think I got mine from Tomric.com ( candy bar mold ). First I tempered some dark chocolate for the decorations. I use the seeding method and a microwave to temper my chocolate.  I put my couverture in a pyrex bowl and microwave at 30 second intervals, stirring with my favorite rubber spatula (the 1 piece ones are the best), until it's about 100F, using my trusty  temperature gun .  Then I add my seeding chocolate and stir until it reaches 90F, removing the seed chocolate afterward. The other thing about tempering chocolate is that you can't really make only one or two ounces - you need to do at least 4-5 ounces or it won't come out right.  So, I made these while I was making something else.  But, yo

Vanilla Marshmallows

Marshmallows have a special place in my heart because my boyfriend and I made these together on our third date.  He's a chemist and I remember commenting on how precise he was with measuring everything.  Nothing sexier than a guy who can cook... and who wants to help make candy. :) Unfortunately, he's on a business trip this week, so I made a half batch by myself from my favorite book, Chocolates & Confections .   And in doing a search I see they have an At Home version !!! Wow.  If only they had this when I started trying to make candy in 2008.  Oh well, the harder path only makes you stronger... right? Anywho... Stacey's Half Batch Vanilla Marshmallow Ingredients : 0.8 oz gelatin (powdered) 4 oz water (for hydration) 12 oz sugar, organic 6 oz glucose syrup 2 oz local honey 2 oz invert sugar 3 oz water 2 tsp vanilla bean paste Parchment paper 9"x9" cake pan Canola oil, organic 1:1 ratio powdered sugar to cornstarch I've found tha