Toasted Coconut Haystacks Chocolate Project
By Bob Sherman
Toasted coconut haystacks are a popular confection among coconut lovers and this simple chocolate making project shows how to make them. It doesn't get any simpler than this. This is a fast dessert treat to whip up when you are invited to dinner.
Unused toasted coconut stores very well in a zip lock bag or sealable plastic container, so it is easy to always have some on hand for snack / gift emergencies.
Most of the items you may need can be ordered directly from this page for your convenience.
PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.
I prefer to use chocolate wafers designed for molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects, is available in a wide selection of colors, and tastes great.
Either melting method may be used, but you need to melt a fairly large amount so I find the double boiler much more convenient.
Double Boiler - See Double Boiler Usage Instructions.
Microwave - I do not recommend using the microwave for this project, but include these instructions for those who insist on using it.
- Place the chocolate in a microwave safe bowl.
- Heat for 30 seconds.
- Remove and stir.
- Repeat steps 2 and 3 until the chocolate is creamy.
- Optimum temperature is about 90 degrees F. Do not place the thermometer in the microwave!
Chocolate Making Supplies And Materials
The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.
- Chocolate Coating - Milk chocolate was used here. Approximately 2 pounds are needed per bag of toasted coconut.
- Toasted Coconut - One 9 ounce bag makes approximately 48 of these.
- Thermometer - One.
- Double Boiler - For melting chocolate.
- Square Box With Cover - Optional - each box holds approximately 12 haystacks.
- 19 inch Bow Stretch Loop - Optional - closes and dresses up the boxes.
- Parchment or waxed paper
Step By Step Instructions
Ready made toasted coconut shreds were used. Those who are really ambitious may want to try making these themselves, but that adds a lot of time and effort to this simple project.
The toasted coconut is stirred into the melted chocolate a little at a time.
The amount of toasted coconut to use is a matter of personal taste. My preferred ratio is about 3 1/2 ounces of toasted coconut per pound of chocolate.
Drop clumps from the spoon onto waxed paper. I average 48 haystacks per bag of coconut when using my ratio. The amount you get will vary with your coconut / chocolate ratio and size of the spoon used.
These may be allowed to harden and be eaten as is but are not visually appealing like this.
To make these more visually interesting, sprinkle some toasted coconut atop the clumps before the chocolate hardens.
The finished haystack is appealing to the eye as well as your taste buds.
Add a box with stretch loop and you have a nice homemade gift.
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Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - originally published in February 2007 and updated in June 2007 and November 2010. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.
Author: Bob Sherman
Publisher: Bobby's Craft Boutique Inc.
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