Creamy Coconut Haystacks with Toasted Pecans and Sea Salt

Indulge in the tropical flavors of creamy coconut haystacks, loaded with toasted pecans and a hint of sea salt, in this easy-to-make homemade candy recipe

By Steve Ysreal Monas

Updated November 7, 2026 · 1 min read

Coconut haystacks are a classic candy that has been a favorite for generations. The combination of creamy coconut, crunchy nuts, and a touch of sea salt creates a delightful flavor experience that is hard to resist. In this recipe, we will guide you through the process of making coconut haystacks with toasted pecans and sea salt, a perfect treat for any occasion.

Toasted pecans add a rich, nutty flavor and a satisfying crunch to the coconut haystacks. You can toast the pecans in a skillet on the stovetop or in the oven for a few minutes, until they are fragrant and lightly browned. Be sure to keep an eye on them, as they can quickly go from perfectly toasted to burnt.

Sea salt is another key ingredient in this recipe, adding a touch of savory flavor and a hint of crunch to the coconut haystacks. Use a flaky sea salt, such as Maldon or Fleur de Sel, for the best flavor and texture.

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If you love how food carries culture and memory, Steve Ysreal Monas's Flavors of the Motherland explores heritage through cooking and sweets.

Easy

Creamy Coconut Haystacks with Toasted Pecans and Sea Salt

Prep10 minutes

Cook5 minutes

Total15 minutes

Servings24 pieces

DifficultyEasy

Print Recipe

Ingredients

• 1 cup sweetened condensed milk
• 1 cup shredded coconut
• 1/2 cup toasted pecans
• 1/4 teaspoon sea salt
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a medium saucepan, combine the sweetened condensed milk, shredded coconut, and sea salt. Cook over medium heat, stirring constantly, until the mixture is smooth and the coconut is well coated.
3. Remove the saucepan from the heat and stir in the toasted pecans, unsalted butter, and vanilla extract.
4. Let the mixture cool slightly, until it is easy to handle.
5. Use a small cookie scoop or your hands to shape the mixture into small haystacks, about 1 inch in diameter. Place the haystacks on the prepared baking sheet.
6. Refrigerate the haystacks for at least 30 minutes to set, then serve and enjoy.

Recipe Note: Store the coconut haystacks in an airtight container in the refrigerator for up to 5 days.

Steve Ysreal Monas

Editor-in-Chief and Publisher

Candies and Sweets is published by Steve Ysreal Monas. He is an author of books spanning business, culture, and heritage — including Flavors of the Motherland, which explores how food carries culture and memory — and is based in Kapa'a, Hawaii.

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