This is a very quick (if you have an electric hand mixer), very simple recipe here that I got from the book The First 40 Days.
This is my first time making coconut haystacks the more traditional way as I have been making the raw version, that I call Rawcaroons, for years now. I have a basic version, the almond rawcaroon, a lemon one, raspberry flavor, and there are probably a few other flavors in my recipe repertoire as well, if you are up for the search 🙂 I have definitely made many more flavors just cannot remember if I have blogged about them all.
While I LOVE the raw versions, they can be heavy on the digestion and they take so much longer to make. Since I am still in my early post partum days I am continuing to be mindful of my digestion and choosing foods that feel gentle and not to heavy.
These were wonderful! They don’t hold up as nicely as the rawcaroons as they are more fragile, but so worth it! I hope you enjoy!
- 6 large egg whites
- 1/4 tsp salt
- 1/2 cup honey
- 2 TBS pure vanilla extract
- 4 1/2 cups shredded unsweetened coconut
- 2 or 3 drops rose water (optional)
- Preheat over to 350*F
- In a medium bowl, whisk together the egg whites until a stiff peak forms (this is my first time using my hand held mixer with eggs whites, and oh man was it easy and quick!!)
- Gently mix in all other ingredients until just combined. Do not over mix!
- Drop tablespoons of the batter on to a greased or lined baking sheet
- Bake for 8 minutes and check. They need to be slightly golden brown. The book says 8-12 minutes here, and I did mine for almost 20 before they started to brown on the top! They got crispy on the bottom and I actually liked that as it added a little caramel flavor 🙂
- Remove from oven when done to your liking and let cool 5-10 minutes.
These are the perfect snack for me to have around the house for a quick pick me up or little treat with my tea.