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Haystacks III

Rated as 3.67 out of 5 Stars

"This cookie reminds me of the Girl Scout cookie now called Caramel Delites."
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servings 84
Original recipe yields 24 servings (1 -1/2 dozen)


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 15x10x1 inch jelly roll pan, spread the coconut out in a thin layer. Toast at 350 degrees F (175 degrees C), stirring and shaking often to toast evenly, until golden about 5 to 7 minutes.
  3. In a small sauce pan, mix the sugar, honey, cream, butter and salt. Cook over medium heat, stirring constantly, until the syrup reaches 248 degrees F (121 degrees C) on a candy thermometer (or when a drop or two dropped into a cup of cold water will form a firm ball that will not flatten when removed from water).
  4. Remove from heat and stir in the toasted coconut.
  5. On a sheet of buttered wax paper, drop level tablespoons of the mixture well apart. Let stand until cold.
  6. Melt chocolate chips and drizzle over cookies. Let stand until chocolate hardens. Store in a single layer in an airtight container.

Nutrition Facts

Per Serving: 84 calories; 4.1 12.8 0.5 2 19 Full nutrition

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Read all reviews 3
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These cookies had good flavor, but they were so chewy that they were hard to eat. I'm not sure if cooked the caramel-like mixture too long or not. I followed the directions exactly.

These were good and pretty easy if you have a candy thermometer. I think I will double the recipe next time because they didn't last long in my house, and also because it was difficult to gauge...

These turned out pretty good, a little dry, I had expected them to be a little more fudge textured, but I think was the expectation I had based on haystacks I had eaten at a social, obviously th...