A delightful twist on the classic coconut haystack cookies, featuring enhanced flavors and textures for a more indulgent treat.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated to maintain consistent baking.
In a mixing bowl, combine the powdered sugar and salt.
Mix thoroughly to evenly distribute the salt.
Add the eggs to the sugar mixture and mix until smooth.
Beat the mixture until no lumps remain.
Stir in the shredded coconut until fully combined.
Ensure the coconut is evenly coated with the mixture.
Grease a baking sheet with butter.
Use a paper towel to evenly spread the butter.
Drop spoonfuls of the mixture onto the baking sheet, shaping them into small haystacks.
Leave space between each haystack for even baking.
Bake in the preheated oven for 12-15 minutes, or until golden brown.
Check the cookies towards the end of the baking time to prevent over-browning.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Cooling on the sheet helps the cookies set properly.
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