I shared these little morsels on Mystery Lovers Kitchen, but they are so easy and tasty, they bear repeating. The coconut haystacks are a recipe right out of SHREDDING THE EVIDENCE. You probably have all the ingredients in your pantry. I hope so. Enjoy.
(Yield: 18-24 cookies)
5 ½ cups sweetened flaked coconut
1 14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
Heat oven to 325 degrees F. Line baking sheets with parchment paper. Spray the paper with nonstick cooking spray.
In a medium bowl, combine the coconut, sweetened condensed milk, and the vanilla extract. Blend well.
Using a cooking scoop or a teaspoon, drop mounds (about 1 tablespoon each) of the coconut mixture onto the parchment paper. Leave about an inch between them.
Bake the cookies for 10-12 minutes, until lightly browned. Remove from the oven and set the cookies on a rack to cool.
If desired, you can dip the cookies “foot” or base, after baking, in melted chocolate. To do so, melt 1 cup of semisweet chocolate chips with 2 teaspoons of butter. Dip the cookies in and set on parchment paper to cool.
OR . . . you could drizzle the melted chocolate over the tops of the haystacks.