No-Bake Coconut Haystacks Recipe

Lay parchment paper on a tray or set out a silicone mat. This way the haystacks lift off cleanly once they set.

In a saucepan, combine evaporated milk, brown sugar, corn syrup, and butter. Warm over medium heat, stirring until the sugar dissolves.

Keep cooking gently for about 10–15 minutes, stirring and scraping the bottom so it doesn’t scorch. You’re looking for a slightly thick, cohesive syrup.

Take the pan off the heat and add the shredded coconut. Mix well so every bit is coated; it will tighten up quickly.

Drop spoonfuls onto the parchment, making small stacks. If the mixture sticks to the spoon, lightly dampen it with warm water between scoops.

Let the haystacks cool at room temperature for 15–20 minutes until firm. Serve, and store covered in a cool spot.