Haystack Cookies: a quick, old-fashioned coconut macaroon updated with sweetened condensed milk

Haystack Cookies are a simple coconut macaroon traditionally popular in Newfoundland at Christmas. This version modernizes the technique by using sweetened condensed milk to bind and moisten the coconut, while whipped egg whites give lift and texture. A glace cherry on top provides the classic holiday accent.

Sweetened condensed milk reduces steps and keeps the interior softer than many older recipes that rely only on egg whites and sugar. The recipe uses common pantry ingredients, straightforward mixing steps, and simple forming tools (a boiled egg cup or small ice cream scoop) so you can make a batch quickly for gifting or holiday platters.

• 1 cup sweetened condensed milk
• 5 cups unsweetened dried coconut (fine or medium cut)
• pinch of salt
• 2 tsp vanilla extract
• 1/4 tsp cream of tartar
• 3 tbsp sugar
• 2 large egg whites
• 1/4 cup glace cherries (for topping)

• Yield: about 24 cookies
• Prep time: 10 minutes
• Bake time: 20–25 minutes at 325°F (160°C)
• Total time: ~30 minutes
• Nutrition per serving (third-party estimate): 167 calories, 13 g total fat, 11 g saturated fat, 10 g sugar, 3 g protein

Step-by-step method (practical sequence)

1. 1Preheat oven to 325°F and line a baking sheet with parchment.

1. 1Whip egg whites with sugar and cream of tartar to soft peaks.
2. 2Fold whipped egg whites completely into the coconut mixture to keep the batter airy.
3. 3Form haystacks using a boiled egg cup or small ice cream scoop. Keep the inside of the egg cup slightly wet or line with plastic wrap for easier release. Chilling the dough can help with forming.
4. 4Top each cookie with a piece of glace cherry or other dried fruit or nuts.
5. 5Bake for 20–25 minutes at 325°F, until the bottom edges just begin to brown. Cool completely on the pan.

Store the cooled cookies in an airtight container. They can be frozen for longer storage. The recipe is suitable for batch-making and gifting.

• Use unsweetened, fine (desiccated) coconut for the intended texture and flavor.
• Wetting the forming cup or lining it with plastic wrap solves sticking and release issues. If the mixture is hard to shape, chill it briefly.

• If you prefer other toppers, swap glace cherries for dried fruit pieces or chopped nuts.

Where this fits in your baking rotation

This recipe is suited to holiday cookie trays, small-batch gifts, and any time you want a simple coconut cookie that's quicker to assemble than older macaroon methods. It pairs well with other traditional Newfoundland and holiday cookie recipes for mixed cookie plates.