Haystacks

These coconut haystacks are a flour-free cookie built on a meringue-style base of egg whites and sugar, loaded with shredded coconut, chopped dates, and walnuts. The double-boiler step heats the egg white and sugar mixture until it’s hot to the touch, which gives these cookies their signature chewy interior and crisp golden exterior.

The stiff batter gets scooped with a small ice cream scoop for even sizing, then baked until the tops turn golden brown. That’s your visual cue. If they still look pale, give them a few more minutes.

Dates do double duty here. They add natural caramel sweetness and keep the centers moist days after baking. The walnuts bring a buttery crunch that plays off all that coconut.

Kitchen Tips

• Use desiccated (finely shredded) coconut, not large flakes. The finer shred holds together better when scooped.
• Let the cookies cool completely on the baking sheet before removing them. They’re fragile when warm.
• Line your baking sheet with parchment instead of greasing for easier cleanup and more even browning.
• Store in an airtight container at room temperature for up to a week.

Variations

• Dip the bottoms in melted dark chocolate for a coconut macaroon-style finish.
• Replace walnuts with toasted pecans or macadamia nuts.
• Add orange zest to the batter for a citrus-coconut twist.