Pass these cookies, but don’t forget me!

I’ll bet many of you have recipes just like that one, where everyone loves to be on the receiving end. Varied are the favorite dishes that we all encounter in the Holiday events. These Holidays are about many things but one common thread is the sharing of good food. It’s sort of the mortar that bonds us all regardless of our religion, employment, or family status.

I feel it is my duty to you readers to make sure I taste every dish present at whatever function I find myself. My taste buds work overtime sampling all the yummy treats, it’s a tough job but I stick to it for you, my readers. At a recent ACF Holiday party there was a cookie competition with three categories, Professional, Student and Family. I had to taste each of the entrants and make my selections. Can you believe it, I even had to try some of them more than once! Talk about tough.

Here’s a recipe that belies the term simple. With only four ingredients it’s a joy to make even for those who don’t care to cook. These can be made several days ahead of time and handed out as you see fit. I know everyone will enjoy them.

Chocolate Haystacks

Yield about three dozen

1/2 cup Toasted sweetened coconut flakes
14 oz semisweet chocolate chips, such as Nestles
2 oz bittersweet chocolate chips, such as Ghirardelli
1 1/2 cup corn flakes

To toast coconut preheat oven to 350. Spread out coconut onto a baking sheet and bake for 4 to 5 minutes, remove from oven and toss well. Repeat this process every 3 to 4 minutes until coconut is properly toasted, immediately transfer to a plate to cool.

Prepare a couple of baking sheets with parchment. Melt both chocolates in a double boiler, remove from heat and gently stir in the corn flakes and coconut. Using a spoon drop haystacks onto your prepared pans. When cool they will be firm.