Haystacks(Fruit And Nut Cookies With Coconut)
Sweet and nutty haystacks combine coconut, dates, and walnuts, offering a chewy, crunchy treat perfect for snacking or sharing at gatherings.
Ingredients
Instructions
- Combine egg whites and sugar in a double boiler and cook over simmering water until mixture reaches 120°F or feels hot to the touch.
- In a mixing bowl, combine coconut, chopped dates, chopped walnuts, salt, and vanilla.
- Add the hot sugar mixture to the dry ingredients and blend well.
- The mixture will be fairly stiff.
- Using a small ice cream scoop, form the mixture into balls and place on a lightly greased baking sheet.
- Bake at 350°F for 20 minutes or until golden brown.
- Allow to cool and then remove from the pan.
Tips & Substitutions
For a lighter texture, you can beat the egg whites until soft peaks form before adding the sugar mixture. If you don't have walnuts, pecans or almonds can be used as a substitute. For a tropical twist, try adding dried pineapple or mango. Ensure the coconut is unsweetened to balance the sweetness from the sugar.
Serving Suggestions
These haystacks are perfect as a sweet snack or dessert. Serve them alongside a cup of coffee or tea for afternoon treats. They also pair beautifully with a fruit salad or yogurt for a refreshing contrast. For a fun twist, try them with a scoop of ice cream for a delightful dessert.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies, layering them between parchment paper in a freezer-safe container. To enjoy them later, simply thaw at room temperature; no need to reheat.
Nutrition & Diet Analysis (per serving)
Each serving of Haystacks(Fruit And Nut Cookies With Coconut) contains roughly 134 calories, with 3g protein, 15g carbohydrates, and 4g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh coconut instead of flaked coconut?
While fresh coconut can be used, it has a higher moisture content which may affect the texture of the cookies. If you do use fresh coconut, ensure to finely shred it and potentially reduce the quantity slightly to maintain the right consistency.
What should I do if my mixture is too runny?
If your mixture is too runny, it may be due to undercooked egg whites or too much moisture from the add-ins. Make sure to cook the egg whites and sugar mixture until it feels hot. If necessary, add a bit more coconut to help absorb excess moisture.
How can I make these cookies gluten-free?
This recipe is naturally gluten-free as it contains no flour. However, always check the packaging of your ingredients like coconut and nuts to ensure they are processed in a gluten-free facility to avoid cross-contamination, especially if serving to someone with celiac disease.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).