2 large eggs
1/2 c agave nectar
1 tsp salt
1 c shredded coconut
1 c nuts, coarsely chopped
1 c raisins or other dried fruit
3 c cornflakes
6 oz chocolate, melted
Preheat it to 300 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Whisk together the eggs, agave and salt until smooth. Switch to a spatula and add the remaining ingredients one at a time, mixing well after each goes in. Adding the cornflakes last.
Scoop the haystacks with a medium cookie scoop or with a tablespoon. Either way, as you portion out the mixture, try to press it a little so that it stays together, and then leave an inch between.
Bake the cookies for 30 to 35 minutes, until they’re deeply golden brown and shiny. Transfer the baking sheets to racks and let the cookies cool completely on the sheets.
Makes anout 30 cookies.