Haystacks
Yield
36 servingsPrep
20 minCook
20 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 | each |
egg whites
lightly beaten |
*
|
| 2 | cups |
sugar
|
|
| 6 ½ | cups |
coconut, shredded (desiccated)
|
*
|
| 1 ½ | cups |
dates
chopped |
|
| 1 | cup |
walnuts
chopped |
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 | each |
egg whites
lightly beaten |
*
|
| 473 | ml |
sugar
|
|
| 1.5 | l |
coconut, shredded (desiccated)
|
*
|
| 355 | ml |
dates
chopped |
|
| 237 | ml |
walnuts
chopped |
|
| 2.5 | ml |
salt
|
|
| 7.5 | ml |
vanilla extract
|
|
Directions
Combine egg whites and sugar.
Cook in top of double boiler over simmering water until mixture reaches 120F or feels hot to touch.
Combine coconut, dates, walnuts, salt and vanilla in mixing bowl.
Add hot sugar mixture and blend well.
Mixture will be fairly stiff.
Using small ice cream scoop, form into balls and place on lightly greased baking sheet.
Bake at 350℉ (180℃) for 20 minutes, or until golden brown.
Allow to cool then remove from pan.
