These toasty caramel coconut haystacks dipped in dark chocolate are the perfect treat for chocolate and coconut lovers.

Do you play favorites when it comes to certain ingredients? I admit it, I do. If you’re anything like me your pantry or fridge is never without at least a few favorite staples.
Take for example chocolate or coconut, you’ll never find me without at least one of the two on hand. Chocolate and I are old friends and meet up at least once a day and coconut is never far behind.

I think it goes without saying that chocolate and coconut play well together, ask any Mounds lover and they’ll agree. These little chocolate coconut haystacks take that tried and true combination and introduce caramel to the mix.
Little haystacks of shredded coconut are bound together with a quick coconut nectar caramel then dipped in dark chocolate.

How it's done:
The shreds of coconut are first lightly browned in the oven to bring out their toasty flavor then coated in the coconut caramel before being shaped into pyramids.
What you end up with are firm little mounds of coconut accented with just a touch of caramel-like flavor, that's similar to a macaroon, but free of gluten, dairy and eggs, which make them great for gatherings where you need to serve a sweet treat that fits with everyone’s dietary needs.
Now of course you don’t have to dip them in chocolate, but if you have a few bars of chocolate lying around I highly recommend that you do. I love the slight bitterness of dark chocolate against the sweetness of the caramelized coconut haystacks. I often find myself starting at the bottom, nibbling at the bottom chocolate dipped edges first, then working my way up.
More chocolate coconut recipes:

Chocolate Coconut Haystacks
These toasty caramel coconut haystacks dipped in dark chocolate are the perfect treat for chocolate and coconut lovers.
Ingredients
- 1 cup/120g shredded coconut
- ¼ cup/ 60ml coconut nectar
- 1 Tablespoon plus 1 teaspoon/20g coconut oil
- ⅛th teaspoon sea salt
- ½ teaspoon vanilla extract
- 6 oz/170g bittersweet chocolate
Instructions
- Preheat oven to 350° F. Spread coconut evenly on a sheet pan and toast for 3-5 minutes until lightly golden. (Don’t walk away; coconut can go from perfectly toasted to burnt in a matter of moments.) Remove from oven and set aside.
- In a medium skillet over medium heat stir together the coconut nectar, coconut oil, salt and vanilla until bubbling. Reduce to a simmer and cook stirring constantly until the mixture becomes syrupy and darkens (about 2-3 minutes.)
- Turn off heat and stir in the toasted coconut until completely coated.
- Using a small cookie dough scoop or spoon, scoop out small balls of the caramelized coconut onto a piece of parchment. Working quickly, use your hands to gently form the balls into pyramids. Set aside to cool.
- In the meantime, chop half the chocolate and break the other half into small pieces.
- Place the chopped chocolate in a heat-proof glass bowl over a saucepan of simmering water. Stir with a rubber spatula until chocolate is just melted.
- Remove bowl from heat and let cool for 2-3 minutes then add reserved un-chopped chocolate pieces and stir slowly but constantly until completely melted, smooth and thickened.
- Dip the bottoms of the haystacks into the melted chocolate, coating them well on all sides.
- Transfer onto a parchment lined sheet pan. Let sit until the chocolates have set and store in an airtight container at room temperature.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 114Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 156mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Stephanie Jackson says
Chocolate and Coconut are staples in my pantry too! I will be making time to make a batch this afternoon!
Marye says
These are gorgeous and they look so yummy!
Brittany says
These little haystacks are so cute. Perfect for Passover, too!!
Meeta says
Chocolate and coconut would also be 2 favorites of mine too. This reminds me of the coconut kisses or macaroons that we often get here. So awesome! It's been a while since I came around here - hope you are well and enjoying motherhood 😉
Sylvie says
Hi Meeta, good to hear from you. Yes all is well and motherhood is wonderful. I only wish time wasn't flying by so fast, she's already so big, I want her to stay my little baby forever!
Dannii @ Hungry Healthy Happy says
You ha me at chocolate dipped. These look like a delicious treat.
Rebecca @ Strength and Sunshine says
These look so spectacular!
Rachel @ Baked by Rachel says
I could eat these all day long! And they're so cute shaped into little pyramids! I've never seen them made like that. Really cute 🙂
sue|theviewfromgreatisland says
These look like something from my favorite bakery --- and I've never heard of coconut nectar, what a thought!
Michelle @ Giraffes Can Bake says
These look amazing - love that they have caramel, they sound like even better macaroons!
I definitely always have staples in my kitchen, buttermilk is actually probably one of my main ones, I just love baking with it!
Rosa says
A wonderful treat! Perfect with a cup of coffee.
Cheers,
Rosa