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1/4 cup butter 2 cups icing sugar 2 Tbsp. light cream 3 cups flaked coconut 1 cup chocolate chips 1 Tbsp. butter Melt first amount of butter in saucepan. Remove from heat. Stir in icing sugar, cream and coconut. Shape into small balls and then squeeze tops to form peaks which resemble tiny haystacks. Place on tray and put in refrigerator uncovered. Let dry overnight. Next day, in small saucepan (over low heat) melt chocolate chips and remaining butter together. Stir often. Dip tops of peaks. Submitted by Sue Morrison, Summerside.