Haystacks |
I've modified the original recipe to include sweetened condensed milk which not only makes the recipe easier, it keeps the centers more moist too. A nicely packaged batch of these would make a lovely gift for the coconut lover in your life too.
Haystacks
Haystacks - a real old fashioned simple coconut macaroon cookie that's formed in a boiled egg cup. A very popular treat at the Holidays.
Cook time: 20 minutes
Total time: 30 minutes
Yield: 2 dozen cookies
Ingredients
- 1 cup sweetened condensed milk
- 5 cups unsweetened dried coconut, (fine or medium cut)
- pinch salt
- 2 tsp vanilla extract
- 1/4 tsp cream of tartar
- 3 tbsp sugar
- 2 large egg whites
- 1/4 cup glace cherries
- Preheat oven to 325 degrees F. Line baking sheet/2 with parchment paper.
- Combine the sweetened condensed milk, the vanilla extract and salt.
- Fold in the coconut.
- Whip the egg whites to soft peaks along with the sugar and cream of tartar.
- Fold the egg whites completely through through the coconut mixture.
- Form the haystacks using a boiled egg cup or small ice cream scoop. Keeping the inside of the egg cup slightly wet helps form the cookies.
- Top each haystack with a piece of glace cherry or other dried fruits or nuts.
- Bake at 325 degrees for about 20-25 minutes or until the bottom edges just begin to turn brown.
- Cool completely on the pan. Store in an airtight container. Can be frozen too.
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