Let’s keep it simple today and make a simple candy—2 ingredients and 10 minutes from from start to finish—coconut haystacks.
So being that this is only a two-ingredient dessert, don’t skimp on those two ingredients. Use a high quality chocolate, my personal preference always leads me to Valhrona for the dark chocolate (or milk chocolate if that is your preference) and for the white chocolate I like Callebaut best. And for just a few of them, I sprinkled some freeze-dried raspberries on top for added flavor and punch in color.
I’m keeping this short today, because I have a bah-jillion administrative items on my to-do list. Something that I’ve promised Matt I would tackle 3 weeks ago, and before that it was 5 weeks ago and before that—well, it was quite a while ago.
Ingredients:
- 2 cups sweetened shredded coconut
- 4 oz. dark chocolate (at least 65% cacao), finely chopped
- 4 oz. white chocolate, finely chopped
Preparation: Heat oven to 350 degrees F. Line a baking sheet with foil or parchment paper.
Sprinkle coconut onto baking sheet and bake until golden, about 6-8 minutes (make sure to stir every two minutes for even cooking). Remove from oven and evenly divide coconut into two separate bowls.
Read More: Chocolate Coconut Haystacks
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