Coconut Haystacks Cookie Recipe
This coconut haystacks cookie recipe uses coconut, powdered sugar, egg, and a pinch of salt. Mix, shape into small mounds, and bake briefly; add the egg gradually so the mixture holds together without turning runny.
Ingredients
Dry mix
Step-by-Step Method
Preheat and prep
Heat the oven to 350°F (175°C). Line a baking sheet with parchment so the cookies release easily.
Combine dry ingredients
In a bowl, mix the shredded coconut, powdered sugar, and salt until evenly combined.
Add egg gradually
Stir in 1 egg first. You want a slightly sticky mixture that holds together when pressed. If it feels dry and crumbly, add the second egg little by little.
Shape the haystacks
Scoop small portions and mound them into little stacks on the tray, leaving a bit of space between each.
Bake
Bake for 12–15 minutes, just until the tops start to turn lightly golden. Keep an eye on them so they don’t over-brown.
Cool and serve
Let them sit on the tray for 5 minutes, then move to a rack to cool completely. They firm up as they cool.