Haystacks Iii

Directions

1. 1
   Preheat oven to 350 degrees F (175 degrees C).
2. 2
   In a 15x10x1 inch jelly roll pan, spread the coconut out in a thin layer. Toast at 350 degrees F (175 degrees C), stirring and shaking often to toast evenly, until golden about 5 to 7 minutes.
3. 3
   In a small sauce pan, mix the sugar, honey, cream, butter and salt. Cook over medium heat, stirring constantly, until the syrup reaches 248 degrees F (121 degrees C) on a candy thermometer (or when a drop or two dropped into a cup of cold water will form a firm ball that will not flatten when removed from water).
4. 4
   Remove from heat and stir in the toasted coconut.
5. 5
   On a sheet of buttered wax paper, drop level tablespoons of the mixture well apart. Let stand until cold.
6. 6
   Melt chocolate chips and drizzle over cookies. Let stand until chocolate hardens. Store in a single layer in an airtight container.