If, like me, you find yourself unable to resist the allure of the no-bake corn- flake treats sometimes known in America as haystacks and called desert roses in France, then brace yourself for this baked version. Like the old- fashioned haystacks, these don’t have many ingredients—it’s the baking and the addition of eggs and agave nectar that make them different—but they end up being more satisfying than you’d expect. My go-to combination for these is sweetened coconut, chopped nuts, plumped raisins and high-quality milk chocolate, but this recipe is a DIYer’s dream. You can change the nuts, the dried fruit and even the chocolate. Actually, you can even swap the namesake cornflakes for another kind of flaky cereal. What you don’t want to leave out is the salt—it’s the perker-upper here.
You can keep the cookies for about 3 days in a covered container, but they’ll soften. I prefer to put them on a plate and leave them out. That’s a good option only if the air is dry, though, not when it’s humid.
Editor's Note: This recipe, from Dorie's Cookies by Dorie Greenspan, has not been tested by the SAVEUR test kitchen.
- 2 large eggs
- 1⁄2 cup (120 ml) agave nectar
- 3⁄4 tsp. fine sea salt
- 1 cup (120 grams) shredded sweetened coconut
- 1 cup (120 grams) pecans or other nuts, coarsely chopped
- 1 cup (160 grams) plump, moist raisins
- 3 cups (84 grams) cornflakes
- 6 oz. (170 grams) best-quality milk chocolate, melted