No Bake Chocolate Coconut Haystacks

 

I won’t lie to you, I kept meaning to photograph these a few days ago.  But then a nap happened, then laundry had to be done, and a cat that had a belly to be scratched.  In the meantime, these coconut nuggets of goodness started disappearing one by one, leaving a tray half full of coconut haystacks and thoughts of “um how the heck am I going to mask the fact that I ate almost half of these??”.  So I’m just going to be real with you, I ate a good amount of these and with good reason, they are hella good.  Also, get on the no bake train, because these are the best throw together dessert sans oven.  Even though the weather has been on the cooler side here, I’m all for exchanging turning on the oven for popping desserts in the freezer and trying to distract myself with cleaning until they are done.

No Bake Chocolate Coconut Haystacks

 

I prefer my coconut desserts on the meaty side (does that make sense?) with a lot of heft to them and not as much liquid/squishy stuff.  The amount of coconut to chocolate ratio may be a bit much for some, but I love the contrast of the crunchy coconut with the chocolate mixture in these coconut haystacks.  These quell the craving for a super quick chocolate dessert when you don’t have any chocolate chips left because a certain boy in your house ate them all by the handful.  It’s fine though, I’ll be basking in these last days (noooo!) of summer and no bake desserts until we start seeing explosions of pumpkin and apple everything.  Happy Friday!

No Bake Chocolate Coconut Haystacks

 

 

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No Bake Chocolate Coconut Haystacks

Author Heart of a Baker

Ingredients

  • 6 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 1/3 cup non dairy milk
  • 1/4 cup powdered sugar
  • 1/2 teaspoon salt
  • 3 cups shredded coconut

Instructions

  1. In a medium mixing bowl, combine cocoa powder, vanilla extract, non dairy milk, powdered sugar, and salt, mixing until combined. Add shredded coconut and thoroughly combine into the chocolate mixture.
  2. Scoop into 1-2 tablespoon sized balls, placing onto a lined cookie sheet.
  3. Freeze for 3-4 hours, or until firm.

 

 

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