The Sweet Spot: Candy Treats for the Holidays

By Tara Bench

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Coconut Haystacks
Photo by Kang Kim

Coconut Haystacks

If you like, make half of these with milk or semisweet chocolate.

1 cup (6 ounces) white-chocolate coating pieces, melted
1 1/2 cups unsweetened shredded coconut, toasted

In a mixing bowl thoroughly combine melted chocolate and coconut. Spoon mounds into mini paper or foil wrappers. Sprinkle with extra toasted coconut, if desired. Allow to set for about 30 minutes. Store airtight in refrigerator or a cool, dry place for up to a week.

Work: 20 minutes
Total: 50 minutes
Makes 18

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