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Sugar-Free Haystacks

User Rating 4.5 Star Rating (9 Reviews)


Updated June 10, 2014

A plate of coconut macaroons
Brian Yarvin/Photographer's Choice RF/Getty Images
These no-bake cookies are chock full of chocolate and coconutty goodness. For a cookie, they can be filling because of the coconut oil, so I like to make them bite-sized. I tried to make them without the erythritol, just using Splenda, since it's more readily available. However, they taste a LOT better with the powdered (not granulated) erythritol.

Prep Time: 10 minutes

Total Time: 10 minutes


  • 1/2 cup coconut oil
  • 2 teaspoons vanilla extract
  • 2/3 cup powdered (not granulated) erythritol
  • 2/3 cup unsweetened cocoa powder
  • artificial sweetener to taste (about 1/2 cup sugar equivalent - zero carb preferred, such as liquid forms of sucralose)
  • 1 cup unsweetened coconut


1) Melt the coconut oil. I use a microwave-safe bowl, and heat for 30-45 seconds. Then I mix the rest of the ingredients in the bowl.

2) Whisk in the vanilla, erythritol, and then the cocoa powder. Add the rest of the artificial sweetener (I like liquid sucralose, such as Sweetzfree) to taste. The amount will depend partly on the strength of the cocoa powder.

3) With a spoon, mix in the coconut.

4) Use a small melon ball scoop, or Tablespoon measure to form cookies. If desired, garnish with a sprinkling of coconut and pat into the top.

Chill before eating. Makes 20 cookies.

Nutritional Information: Each cookie has 1 gram effective carbohydrate plus 2 grams fiber, 1 gram protein, and 85 calories.

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