Coconut Haystacks

Coconut Haystacks are drop cookies that are fast to make, and they are gluten free as well, making them an excellent cookie when you need some treats for your summer gatherings. When it’s super hot outside, this is a cookie that does not require you to turn on the oven. In this recipe, there is a bit of lard used, and that helps keep the cookies soft and moist. If you like the drier and harder fudge cookie, then use all butter, and no lard. We just celebrated our farm being 100 years old, and of course, having “haystacks” as part of the dessert tea table, was a must have.

Chocolate drop cookies are a favourite on mine and are one of the first cookies I ever made; I loved them when I was young. These cookies have many names, including haystacks, no bake cookies, cow pies, chocolate oatmeal clusters, chocolate drop cookies, unbaked cookies and chocolate oatmeal macaroons. As far as I can tell they are popular all across Canada, especially in Alberta. This cookie has spanned at least four generations and is a modern classic. I like using Heresy cocoa, as it is natural and un-dutched, therefore you get more of the beneficial dark chocolate antioxidants. If you prefer dairy free, you could sub out the butter and milk for coconut oil and coconut cream. If you do not cook the mixture long enough the cookie will not hold together, and fall apart. If you over cook the mixture, then the cookie will be dry, hard and will not stay together very well. Any type of coconut will work. If you do not have coconut, you can add the equivalent in oatmeal. Do not use instant oatmeal, but you can use old fashioned oatmeal with good results.

Coconut Haystacks (gluten free

& no bake)

1/4 cup butter

1/4 cup lard

1/2 milk

2 cups sugar

1/2 cup cocoa

2 1/2 cups medium shredded coco

nut, unsweetened

2 cups quick cooking oats

In a saucepan with a heavy bottom, mix together the butter, milk, sugar and cocoa. Spread out wax paper on your counter the length of one and a half cookie sheets. Heat the mixture over medium low heat until the mixture comes to a boil. Do not have the heat too high or the mixture can burn. From the time when the mixture comes to a boil, continue cooking while stirring occasionally for at least 3 minutes and no longer than 4 minutes. Remove from the heat and quickly stir in the coconut and oats. Also working quickly, drop by tablespoons onto wax or parchment paper. Allow to cool before serving.