How do you make coconut haystack cookies?

To make coconut haystack cookies, boil a mixture of sugar, milk, cocoa, butter and salt, and add coconut, oats and walnuts. Drop spoonfuls of the mixture onto parchment paper, and refrigerate until firm.

In a large saucepan, combine 1 3/4 cups granulated sugar, 1/2 cup cocoa powder, 1/2 cup unsalted butter, 2/3 cup milk and a pinch of salt. Bring the mixture to a boil over medium heat, and remove the pan from the burner. Whisk in 1/2 teaspoon vanilla before mixing in 1 cup sweetened shredded coconut, 3 cups quick-cooking rolled oats and 1 cup of chopped walnuts. Line baking sheets with parchment paper, and drop the mixture onto the sheets from a heaping tablespoon.

Refrigerate the cookies for 30 minutes or until firm, and place them in a room-temperature environment to stand for two hours or until dry. These cookies take approximately 15 minutes to prepare, and the recipe yields 48 pieces. Each cookie has about 97 calories, 5 grams of total fat and 5 milligrams of cholesterol. For a flavor variation, use coconut toasted on a foil-lined baking sheet until lightly browned. For chocolate haystack candies, combine equal parts toasted coconut and melted dark or semisweet chocolate along with a few drops of almond extract.