Rochers Coco, The Easy Recipe
Soft coconut rocks, with a touch of chocolate! A quick and tasty recipe with just 5 ingredients!
Ingredients
- 5 egg whites large caliber preferably
- 270 g granulated sugar
- 300 g shredded coconut
- 2 cc natural vanilla extract
- 100 g dark chocolate pastry + or - full-bodied according to your tastes
Prepare in advance
- Preheat the oven to 180° traditional heat. Place a parchment sheet on a baking tray.
- In a saucepan, place the unbeaten egg whites, grated coconut, powdered sugar and vanilla. Heat over low heat for a few minutes, stirring so that the mixture blends well. Leave to cool until later.
- Fill a piping bag with an 8-pronged fluted nozzle or shape the rocks by hand. Place domes of dough on the baking paper, spacing them out (you can bake twice in succession).
- Bake the tray halfway up: + or - 15 minutes, it depends on the size of the domes and your oven. They are ready as soon as they start to brown (if you overcook them they lose their softness).
- Remove from the oven, remove them from the paper, and let them cool on a rack.
- Option with chocolate: melt the chocolate in a bain-marie. Dip the base of each rock in the melted chocolate. Scrape the bottom over the edge of the container. Place on baking paper until the chocolate hardens.
- To prolong the softness of coconut rocks, store them in an airtight container.
Notes
These coconut rocks keep very well at room temperature about 4 days in an airtight container. Care must be taken to place them away from heat and sunlight.