Chocolate Dipped Caramel Coconut Haystacks

• Vegan
• Gluten free
• Paleo

• Baking & Spices

  • 6 oz Bittersweet chocolate
  • 1/8 tsp Sea salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 1/3 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Coconut

• Drinks

  • 1/4 cup Coconut nectar

Found on gourmandeinthekitchen.com

Description

Ingredients

• 1 cup/120g shredded coconut
• ¼ cup/ 60ml coconut nectar
• 1 Tablespoon plus 1 teaspoon/20g coconut oil
• 1/8th teaspoon sea salt
• ½ teaspoon vanilla extract
• 6 oz/170g bittersweet chocolate

Directions

• 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.