The Coconut Haystacks (literally “coconut hay stacks”) are rustic and quick treats made with chocolate and coconut, boasting a curious history rooted in Anglo-Saxon home cooking of the last century.
Ancient Roots (Early 1900s): The first documented versions date back to the early 1900s. In England, recipe books from 1907 like The Best Way already described “Cocoanut Haystacks” as coconut, sugar, and flour cones baked until golden.
The No-Bake Era (1930s – 1950s): The most widespread modern version — the no-bake one that combines coconut and chocolate and peanut butter and often peanuts — exploded in the United States during the Great Depression and post-war period. These treats were loved for their simplicity and because they didn’t require an oven, saving energy.
The Boom of Ready Ingredients: The popularity of haystacks grew alongside the spread of industrial ingredients like condensed milk and chocolate chips.
In the 1950s, after the shortages of World War II, coconut became easily available again, making these treats a classic in bakeries and home kitchens.
Regional Variants: “Haystacks” are often confused with coconut macaroons (which usually require baking) or with American versions that include crispy noodles (chow mein noodles) to mimic the shape of hay stalks even more.
The version I propose — with peanut butter, chocolate and peanuts — is a classic of the American “No-Bake” culture. In America, haystacks have become an icon of home buffets and holidays, especially in rural communities and among Seventh-day Adventists.
Today, they are considered a nostalgic dessert, perfect to prepare with children.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 15 Pieces
- Cooking methods: No-bake
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 7 oz dark chocolate 60-69% (or milk)
- 1/2 cup peanut butter
- 1 pinch salt
- 1 1/2 cups shredded coconut
- 1 1/2 cups roasted salted peanuts (whole or pieces)
Steps
Melt: In a large bowl, combine the peanut butter and chocolate. You can melt them using a bain-marie or in the microwave (30-second intervals, stirring each time) until the mixture is smooth and silky.
Mix: Add the toasted shredded coconut, vanilla, salt, and peanuts to the peanut butter mix. Stir well with a spatula until all the coconut is completely coated.
Shape: Line a tray with parchment paper. Use a spoon (or an ice cream scoop) to take a small amount of mixture and place it on the tray forming small “haystacks”.
Chill: Place the tray in the refrigerator for at least 1 hour. Once solidified, the treats will easily come off the paper.
