Recipes: Chocolate Coconut Pecan Haystacks

December 16, 2013
Chocolate Coconut Pecan Haystacks
  1. 12 oz. semisweet or milk chocolate
  2. 2 1/2 cups, sweetened coconut toasted
  3. 1 1/4 cup pecan pieces, toasted
  1. In large sauté pan on medium high heat toast coconut until browned and crisp. Pour into large mixing bowl.
  2. In same sauté pan toast pecans until lightly brown and fragrant. Add to coconut.
  3. In small sauce pan on low heat melt chocolate, stirring consistently. When smooth pour over coconut.
  4. Once coconut is toasted and chocolate is melted, stir the coconut and pecans into the chocolate, mixing until coconut and pecans are entirely coated with chocolate.
  5. Using a small teaspoon, drop small spoonfuls of the candy onto the prepared sheet or into decorative muffin wrappers.
  6. Refrigerate for 30 minutes, until the chocolate is set. Blog