Haystacks Iii

Ingredients

• Servings: 1
• 1 1/2 cups flaked coconut
• 1/2 cup dark brown sugar
• 2 tablespoons honey
• 2 tablespoons light cream
• 1 tablespoon butter
• 1 pinch salt
• 1 cup semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a 15x10x1 inch jelly roll pan, spread the coconut out in a thin layer. toast at 350 degrees f (175 degrees c), stirring and shaking often to toast evenly, until golden about 5 to 7 minutes.
• in a small sauce pan, mix the sugar, honey, cream, butter and salt. cook over medium heat, stirring constantly, until the syrup reaches 248 degrees f (121 degrees c) on a candy thermometer (or when a drop or two dropped into a cup of cold water will form a firm ball that will not flatten when removed from water).
• remove from heat and stir in the toasted coconut.
• on a sheet of buttered wax paper, drop level tablespoons of the mixture well apart. let stand until cold.
• melt chocolate chips and drizzle over cookies. let stand until chocolate hardens. store in a single layer in an airtight container.