0.0 0

Coconut-Walnut Haystacks

These sweet, nutty and chewy cookies are like a cross between a macaroon and a meringue.

slideshow Chef Holiday Recipes Made Easy

Plus: More Dessert Recipes and Tips


Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 2/3 cup walnut halves (about 2 1/2 ounces)
  • 2 cups sweetened shredded coconut (about 6 ounces)
  • 1/2 teaspoon cinnamon
  • 3 large egg whites
  • 1/4 cup sugar


  1. Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. Spread the walnuts in a pie plate and bake for about 7 minutes, until lightly toasted. Transfer the nuts to a plate to cool, then finely chop. Leave the oven on.
  2. In a medium bowl, toss the chopped walnuts with the coconut and cinnamon. In a medium stainless-steel bowl, beat the egg whites until frothy. Gradually add the sugar and continue beating until stiff peaks form. Using a rubber spatula, fold in the coconut mixture.
  3. Mound rounded tablespoons of the batter 1 inch apart on the prepared baking sheets and gently mold each cookie into a haystack shape. Bake for 20 to 25 minutes, or until dry to the touch and lightly browned. Transfer the baking sheets with the cookies onto wire racks and let cool completely before serving.

Make Ahead

The cookies can be stored in an airtight container for 4 days.

Contributed By Published December 2000

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


478915 2013-12-06 Suzanne Lombardi baking|christmas|graduation-party|holiday-open-house|kids-party|cookies|desserts|20-for-a-crowd|fast|make-ahead december-2000,Suzanne Lombardi,cookie recipe,coconut walnut haystacks,macaroon recipe,dessert recipe recipes,coconut-walnut-haystacks 478915