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Coconut Haystacks

makes 12 large haystacks

2-1/4 cups flaked sweetened coconut
8 ounces bittersweet chocolate, finely chopped

Preheat oven to 350F.
Place coconut in a single layer on a baking tray.
Toast until golden brown about 7 minutes, watch closely.
Melt chocolate over a double boiler.
Remove the chocolate from the heat and whisk until smooth.
Stir in the coconut.
Using approximately 1 tablespoon per haystack, form the mixture into 1-1/2-inch tall stacks.
Place on a baking sheet and refrigerate until set, about 30 minutes.