I thank you for coming by today and taking a few moments out of your busy day to read.
I know there are so many other things you could be doing with your time like cleaning your house, paying your bills, or even spending more time on food blogs other than mine.
But you’re here.
And I love you for that.
You make me smile!
This came from The Martha Stewart Living Cookbook, p. 510; author, Martha Stewart; publisher, Clarkson Potter/Publishers, a division of Random House, Inc.; ISBN 978-0-307-39382-1. I changed it a little by using the sweetened coconut and less sugar, so I’ll give you the exact ingredients I used.
4 ounces semi-sweet chocolate, broken into small pieces
¼ cup unsweetened cocoa, sifted
¼ cup sugar
2½ cups sweetened shredded coconut
3 large egg whites
1 teaspoon vanilla extract
pinch of salt
Preheat the oven to 350F with a rack in the center. Line a baking sheet with parchment paper.
Using a heat proof bowl set over a pan of simmering water (or the top of a double broiler), melt the chocolate. Stir with a rubber spatula until the chocolate is smooth, and set aside to cool.
Use 1½ tablespoons of mixture to form a loose haystack shape. Place them 1 inch apart on the lined cookie sheet.