Coconut Haystacks Condensed Milk Food

HAYSTACK COOKIES

Steps:

• 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 and makes them easier to release. Some folks like to line the egg cup with plastic wrap. Chilling the dough may also help make them easier to form.
• 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.

EASY COCONUT MACAROONS RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 325 F/165 C/Gas Mark 3. Line 2 baking sheets with parchment paper or nonstick foil. Spray the paper or foil with nonstick cooking spray.
• In a bowl, combine the coconut, sweetened condensed milk, and vanilla extract; blend well.
• Drop mounds of the coconut mixture onto the prepared baking sheets, leaving about 1 1/2 inches between ​the cookies.
• Bake for 10 to 12 minutes or until lightly browned around the edges. Immediately remove the cookies to a rack to cool.

COCONUT HAYSTACKS

Steps:

• In heavy 2 quart saucepan cook and stir over low heat the milk, sugar and corn syrup until the sugar dissolves.
• Bring to a boil over medium heat, stirring often, until candy reaches soft ball stage. Remove from heat, stir in the butter, stir then add coconut and mix well.
• Shape into cones about 1 1/2 inches high.
• Place on waxed paper to cool.

COCONUT HAYSTACKS

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.

SOFT AND CHEWY COCONUT PYRAMIDS

Steps:

• Preheat the oven to 170/fan150/325/gas 3.
• Mix all four ingredients together in a bowl. Divide into 6 portions, and mould each portion with your hands into a pyramid shape.
• Place each one onto a greased baking sheet.Bake for 12-14 minutes, or until the tops are dark golden brown, and the sides have also take on some colour.
• Let cool on the tray then simply pick up and eat/store! Initally they'll very soft, but they'll harden as they cool.
• Once completely cool, they can be stored in an air-tight tub for up to 4 days.

SWEETENED CONDENSED MILK COCONUT COOKIES/CANDY

Steps:

• Heat oven to 375.
• Grease a baking sheet.
• Mix all ingredients.
• Drop by teaspoons,onto baking sheet.
• Bake for 15 minutes.
• While hot,remove from the sheet.

HAYSTACKS

Steps:

• Center a rack in the oven and preheat to 325°F.
• Place the coconut on a baking sheet and toast for 4 to 5 minutes, until light golden brown, stirring after each minute. Remove from the oven and cool to room temperature on a rack.
• Melt and temper the chocolate (see pages 25-30) and hold it at the correct temperature by placing it over a bowl of water that is 2°F warmer than the chocolate. If using the same thermometer to check the temperature of the chocolate and the water, be sure to dry it completely so no water mixes with the chocolate. Add the toasted coconut to the tempered chocolate and stir to coat it completely.
• Line a baking sheet with parchment or waxed paper. Using a spoon, form 1-inch mounds and place them on the baking sheet. Let the mounds set up at room temperature, or place them in the refrigerator for 15 minutes, then place them in paper candy cups.
• Store the haystacks between layers of waxed paper in an airtight container wrapped with aluminum foil in the refrigerator for up to 3 weeks or in the freezer for up to 2 months. The haystacks are best served at room temperature.
• Replace the coconut with raisins or a mixture of raisins and toasted, salted peanuts.

COCONUT HAYSTACK COOKIES

Steps:

• Heat oven to 400 degrees.
• Mix sugar with salt.
• Mix sugar mixture with coconut.
• Mix in eggs.
• Butter one large cookie sheet.
• Drop by tablespoonfuls on cookie sheet and shape like small haystacks.
• Bake at 400 degrees for 15 minutes.
• Cool 5 minutes then remove from sheet.
• NOTE:.
• Before adding any spices to this recipe, if you have never had these before, you should make them plain like the recipe is first then decide if you want to add any thing else. We like them the way they are.
• You may be surprised at the flavor as they are.
• Recipe does not include cooling time.