A very satisfying caramely crunch that uses up cornflakes that have been sitting around for too long. It's from a 517-page tome called Dorie's Cookies by Dorie Greenspan (Houghton MIfflin Harcourt, 2016).

Makes about 36
2 eggs
1/2 c natural liquid sweetener, eg brown rice syrup, maple syrup, honey
3/4 tsp sea salt
1 c desiccated or shredded coconut
1 c chopped nuts (I used almonds)
1 c raisins (I plumped mine up by placing them in a small bowl and soaking in boiled water for 5 min, then drain)
170g melted milk chocolate (I prefer Whittaker's)
3 c cornflakes

Preheat oven to 150C. Line 2 baking sheets with baking paper.
In a large bowl whisk the eggs, sweetener and salt until smooth and frothy, about 1 min. Fold in the rest of the ingredients until fully combined, leaving the cornflakes till the end to avoid crushing too many.
Place tablespoons onto your trays and shape into little haystacks. Fit them close together, about 18 per tray.
Bake for around 30 minutes until golden brown and shiny. Remove your baking sheets from the oven and let the haystacks cool on the sheets.