Ingredients:

  • 1/2 cup (1 stick) Unsalted Butter, cubed
  • 1 (11 oz) bag Quality Butterscotch Baking Chips (310 g)
  • 1/2 cup Smooth Peanut Butter (125 g)
  • 1 teaspoon Pure Vanilla Extract
  • 4 cups Sweetened Shredded Coconut (lightly packed)
  • Pinch Flaky Sea Salt (Optional, for dusting)

Instructions:

  1. Prepare the Setting Surface: Line two large baking sheets with parchment paper or silicone mats. Set aside.
  2. Measure Dry Ingredients: Place the shredded coconut in a very large mixing bowl.
  3. Gentle Melt: Combine the cubed unsalted butter, butterscotch chips, and peanut butter in a saucepan (or the top of a double boiler). Melt gently over the lowest heat setting, stirring constantly, until fully melted and smooth.
  4. Whisk to Smoothness: Remove the pan from the heat just as the mixture becomes fully melted. Whisk vigorously for about 30 seconds until the mixture is uniform, glossy, and completely lump-free.
  5. Add Flavour: Stir in the vanilla extract quickly.
  6. Combine Textures: Pour the warm binder mixture over the bowl of shredded coconut.
  7. Fold Carefully: Using a spatula, fold the coconut into the binder. Ensure every strand of coconut is thoroughly coated. Work quickly but gently.
  8. Form the Haystacks: Using a cookie scoop (approx. 1.5 tablespoons) or two spoons, drop mounds of the mixture onto the prepared baking sheets.
  9. Garnish (Optional): Immediately after dropping, sprinkle a tiny pinch of flaky sea salt over the top of each mound.
  10. Chill and Set: Transfer the baking sheets to the refrigerator. Chill for a minimum of 45 minutes, or until the cookies are completely firm and hold their shape when lifted.