Coconut Haystacks

1. 1

   Line a baking sheet with parchment paper.

2. 2

   Melt the chocolate in a double boiler just until melted, but not hot.

3. 3

   Remove from heat and stir until smooth.

4. 4

   Stir in the coconut and cranberries.

5. 5

   Using two small spoons, a small ice-cream scoop, or you fingers, form the chocolate and coconut mixture into mounds about 1 1/2 tall (about 1 tablespoons each) and place them on the prepared baking sheet about 1 1/2 inches apart.

6. 6

   Refrigerate until set, about 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.