Coconut Haystack Cookies 12 oz. unsalted butter Simple syrup 1 lb. granulated sugar Dark coating chocolate, melted 6 eggs (optional) 1 lb., 2 oz. desiccated coconut or macaroon coconut   1. In a saucepan, place butter and sugar and heat to 150 degrees, while stirring constantly.   2. Remove from the heat and beat in the eggs a few at a time. Stir in the coconut.   3. Return the saucepan to the stove and cook, stirring constantly, until the mixture comes away from the sides of the pan. Let the batter cool to room temperature.   4. Place the cookie batter in a pastry bag with a No. 9 (18 mm) plain tip. Pipe out 36 tall mounds of dough shaped like large chocolate kisses on a sheet pan lined with baking powder.   5. Bake, double-panned at 425 degrees for approximately 15 minutes.   6. Brush simple syrup over the cookies as soon as they come out of the oven. If you would like to dress them halfway up the sides, or streak melted chocolate over the top of the cookies, allow them to cool com- pletely before applying the chocolate.   Makes 36 cookies.