Chocolate-Cornflake Haystacks
Servings: 35 Servings
Ingredients
- 2 Eggs large
- ½ cup Agave Nectar
- ¾ tsp Salt, Fine Sea
- 1 cup Coconut, Shredded Sweetened
- 1 cup Pecans or other nuts, coarsely chopped
- 1 cup Raisins plump, moist
- 3 cup Cornflakes
- 170 g Chocolate, Milk melted
Instructions
- Position the racks to divide the oven into thirds and preheat it to 300℉. Line two baking sheets with parchment paper or silicone baking mats.
- Working in a large bowl, whisk together the eggs, agave and salt until smooth, about 1 minute. Switch to a flexible spatula and add the remaining ingredients one at a time, mixing well after each goes in. (Adding the cornflakes close to the end increases their chances of surviving the mixing mostly intact.)
- You can scoop the haystacks with a medium cookie scoop or with a tablespoon. Either way, as you portion out the mixture, try to press it a little so that it kind of, sort of, stays together, and then leave an inch or so between the raggedy mounds. Bake the cookies for 30 to 35 minutes, rotating the pans top to bottom and front to back after 15 minutes, or until they're deeply golden brown and shiny. Transfer the baking sheets to racks and let the cookies cool completely on the sheets; they'll crisp as they cool but remain slightly chewy in the center.