Cocoa Nutty Haystacks Recipes

Steps:

• In a saucepan bring sugar, cocoa, milk and butter or margarine to a boil. Remove from heat.
• Stir in oats, coconut, nuts and salt. Drop quickly from teaspoon on wax paper. Let cool.

Steps:

• In medium saucepan combine sugar, butter, milk and cocoa.
• Cook over medium heat, stirring constantly, until mixture comes to full boil; remove from heat.
• Stir in remaining ingredients.
• Immediately drop by rounded teaspoonfuls onto wax paper.
• Cool completely.
• Store in cool, dry place.

Steps:

• Preheat oven to 350 degrees F. Place the coconut in a single layer on a baking tray. Toast until golden brown, about 10 minutes. The edges will toast faster than the middle so stir coconut every couple minutes for even coloring.
• Melt the chocolate over a double boiler over hot water, making sure the bottom of the bowl does not touch the water. Remove the chocolate from the heat and whisk until smooth. Stir in the coconut. Using approximately 1 tablespoon per haystack, form the mixture into 1 1/2-inch tall stacks. Place them on a baking sheet. Refrigerate until set, about 30 minutes.

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
• In a bowl, whisk together the egg, egg white, sugar, and vanilla until smooth and the sugar is dissolved. Add the cocoa powder and whisk vigorously until the batter is smooth. Stir in the almonds and coconut until well combined. Use a mini ice cream scoop or spoon to drop 12 tablespoon-size mounds onto the baking sheet. Bake until they begin to brown, 10 to 12 minutes. Let the cookies cool for 5 minutes on the pan before transferring to a rack to cool completely.

Steps:

• In a large sauce pan mix sugar and syrup, bring to a boil, then turn off heat and stir in peanut butter until combined well.
• Stir in chow mein noodles.
• spoon portions of about 1 teaspoon (or size desired) on to wax paper to cool.
• Enjoy!