Desserts · By Sharon
Haystacks — the Canadian Prairie Version
There are many versions of the haystack cookie in NA (some with dried chow mein noodles), but the Canadian prairies developed one type that included coconut, mimicking the look of a loose pile of hay. They were a type of macaroon cookie that were everywhere in prairie households when we were growing up. This is a Prince Albert version from a family friend, May Medve. Most prairie versions were very similar to Mrs. Medve's, cropping up in the school, church, and community cookbooks that sprang up everywhere in the 50s and 60s. Convenience foods were becoming increasingly popular as families became busier with more women working outside the home, and this quick no-bake cookie was a favorite. Joanne and I have always loved these quick treats, and our children seemed to share this love — enjoy!
Ingredients
- 1 cup white or brown sugar
- ¼ cup milk
- ¼ cup butter
- 4 tsp cocoa
- 1 tsp vanilla extract
- ¼ tsp salt
- Then: 1½ cups rolled oats
- ½ cup shredded coconut
Method
- 1
Combine the first 6 ingredients in a medium pot and boil for 2½ minutes.
- 2
Remove from heat and immediately add the rolled oats and shredded coconut, stirring until well combined.
- 3
While still warm, drop rounded teaspoonfuls onto parchment or waxed paper and allow to set, or chill in the fridge if the need to eat them right away gets overwhelming.
A note from Sharon
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