Coconut Haystacks

Coconut haystacks

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Prep: 20 mins
Cook: 8 mins
Total: 28 mins
Servings: 20 servings
Nutrition Facts (per serving)
158 Calories
10g Fat
19g Carbs
1g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 158
% Daily Value*
Total Fat 10g 13%
Saturated Fat 8g 40%
Cholesterol 0mg 0%
Sodium 66mg 3%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 10%
Total Sugars 15g
Protein 1g
Vitamin C 0mg 0%
Calcium 6mg 0%
Iron 1mg 4%
Potassium 123mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Who knew two simple ingredients could be so good together? Coconut haystacks are a super fast and easy candy that everyone loves. Perhaps best of all, it requires no baking; it also sets up in just half an hour. This recipe is a great way to get kids started in the kitchen (with supervision, as they will need to use the stovetop).

All you need are toasted coconut and melted chocolate to make these fast candy clusters. You can get fancier by adding sprinkles, nuts, dried fruit, or other favorite chocolate pairings to these clusters. But even if you decide to keep things simple and just stick with chocolate and coconut, you won't be disappointed. 


  • 2 cups (16 ounces) shredded sweetened coconut

  • 8 ounces semisweet chocolate, or substitute milk or white chocolate for a milder flavor and slightly different color

  • Caramel sauce, for drizzling, optional

Steps to Make It

  1. Gather the ingredients. 

  2. First, toast the coconut. Preheat the oven to 325 F. Place the coconut in a pie tin or small baking pan, and toast it in the oven until golden brown. The secret to good toasted coconut is consistent browning, so stir it every 2 to 3 minutes until it is an even, light golden color. It will probably take 8 to 10 minutes but monitor your coconut carefully.

  3. While the coconut is toasting, place the chocolate in a large microwave-safe bowl. Microwave it until it is melted, stirring every 45 seconds.

  4. Once the coconut is toasted and chocolate is melted, stir the coconut into the chocolate, mixing until coconut is entirely coated with chocolate.

  5. Line a baking sheet with parchment or waxed paper. Using a small teaspoon or candy scoop, drop small spoonfuls of the candy onto the prepared sheet.

  6. Once all candy has been formed, refrigerate the tray for 30 minutes until the chocolate is set. Drizzle with caramel if desired.