Haystack Cookies

Haystack Cookies. An updated quicker and easier version of this old fashioned recipe, using sweetened condensed milk to prepare this simple type of macaroon.

Haystack Cookies

Haystack Cookies are a very quick and easy version of a macaroons recipe using just a few simple ingredients. I always get requests for this recipe during the Holiday season because they are a real old fashioned Newfoundland favourite during Christmas time.

It seemed every baker I knew while growing up made these every year.

Red Glacé Cherries or Maraschino Cherries make a festive accent to these simple treats.

I’ve modified the original recipe to include sweetened condensed milk which not only makes the recipe easier, it keeps the centres more moist too. A nicely packaged batch of these would make a lovely gift for the coconut lover in your life too.

You might also like to try some of our very popular recipes in our Best Newfoundland Christmas Cookies Collection. 

Newfoundland Christmas Cookie Recipes

Like this Haystack Cookie recipe?

If you’re looking for other food gift ideas for the Holidays or just lots of seasonal recipe suggestions for both cooking and baking, be sure to browse our Christmas Recipes Category.

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Updated Dec. 2018 to provide the option for metric measurements and to add nutritional info.

4.5 from 2 votes

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Haystack Cookies

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Haystacks - a real old fashioned simple coconut macaroon cookie that's formed in a boiled egg cup. A very popular treat at the Holidays.

Course: Cookies, Dessert

Cuisine: American

Keyword: coconut, macaroons

Servings: 24 cookies

Calories: 171 kcal

Author: Barry C. Parsons

Ingredients

• 1 cup sweetened condensed milk
• 5 cups unsweetened dried coconut (fine or medium cut)
• pinch salt
• 2 tsp vanilla extract
• 1/4 tsp cream of tartar
• 3 tbsp sugar
• 2 large egg whites
• 1/4 cup glace cherries

Instructions

1. Preheat oven to 325 degrees F. Line baking sheet/2 with parchment paper.
2. Combine the sweetened condensed milk, the vanilla extract and salt.
3. Fold in the coconut.
4. Whip the egg whites to soft peaks along with the sugar and cream of tartar.
5. Fold the egg whites completely through through the coconut mixture.

6. Form the haystacks using a boiled egg cup or small ice cream scoop. Keeping the inside of the egg cup slightly wet helps form the cookies and makes them easier to release. Some folks like to line the egg cup with plastic wrap. Chilling the dough may also help make them easier to form.

7. Top each haystack with a piece of glace cherry or other dried fruits or nuts.
8. Bake at 325 degrees for about 20-25 minutes or until the bottom edges just begin to turn brown.
9. Cool completely on the pan. Store in an airtight container. Can be frozen too.

Recipe Notes

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The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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