Coconut Haystacks Recipe
Ingredients
| Egg | 1 | |
| Honey | 1/3 Cup (16 tbs), warmed | |
| Vanilla | 1/2 Teaspoon | |
| Yogurt | 1 Tablespoon | |
| Melted butter | 1 Tablespoon | |
| Whole wheat pastry flour | 1 Tablespoon | |
| Unsweetened coconut | 1/2 pound |
Directions
Preheat oven to 350° F.
Beat egg well.
Add honey, vanilla, yogurt, and butter, mixing thoroughly.
Stir in flour, then add the coconut and work it in well with wooden spoon.
Dip the small end of an egg cup in cold water, then press about 1 tablespoonful of coconut mixture firmly into the cup, slip out onto parchment-lined baking sheet, and sprinkle with a little cinnamon.
Continue until mixture is used.
Bake in preheated oven for 20 minutes or until light brown.
Cool completely before serving.
Beat egg well.
Add honey, vanilla, yogurt, and butter, mixing thoroughly.
Stir in flour, then add the coconut and work it in well with wooden spoon.
Dip the small end of an egg cup in cold water, then press about 1 tablespoonful of coconut mixture firmly into the cup, slip out onto parchment-lined baking sheet, and sprinkle with a little cinnamon.
Continue until mixture is used.
Bake in preheated oven for 20 minutes or until light brown.
Cool completely before serving.
Chef
