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1
Center a rack in the oven and preheat to 325F.
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2
Place the coconut on a baking sheet and toast for 4 to 5 minutes, until light golden brown, stirring after each minute.
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3
Remove from the oven and cool to room temperature on a rack.
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4
Melt and temper the chocolate (see pages 2530) and hold it at the correct temperature by placing it over a bowl of water that is 2F warmer than the chocolate.
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5
If using the same thermometer to check the temperature of the chocolate and the water, be sure to dry it completely so no water mixes with the chocolate.
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6
Add the toasted coconut to the tempered chocolate and stir to coat it completely.
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7
Line a baking sheet with parchment or waxed paper.
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8
Using a spoon, form 1-inch mounds and place them on the baking sheet.
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9
Let the mounds set up at room temperature, or place them in the refrigerator for 15 minutes, then place them in paper candy cups.
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10
Store the haystacks between layers of waxed paper in an airtight container wrapped with aluminum foil in the refrigerator for up to 3 weeks or in the freezer for up to 2 months.
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11
The haystacks are best served at room temperature.
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12
Replace the coconut with raisins or a mixture of raisins and toasted, salted peanuts.
