Rochers a la Noix de Coco (Coconut Rochers, also called coconut macaroon) is a popular treat in France. Crunchy on the outside, chewy in the middle, Coconut Rochers are irresistible. They are made with egg whites, sugar and shredded dried coconut. Originally from French speaking African country, Congo
This Coconut Rochers recipe is inspired from the Tefal Cuisine Companion 1 Million Menus, Recipe N# 271.
- 200 g dessicated coconut
- 4 eggs white
- 120 g caster sugar
- 1/2 tsp vanilla essence
- Preheat the oven to 210°C .
- Place the egg whites in the bowl fitted with the whisk and mix at speed 6 for 5 mins, without the stopper.
- Add the sugar, coconut and vanilla extract, then mix at speed 4 for 30 seconds. If the mixture is not consistent, bring the ingredients to the centre of the bowl using a spatula, then mix again.
- Line a tray with baking paper. Form the mixture into small balls and place on a tray. Bake for 5 to 10 mins. The macaroons should be soft at the end of cooking, they will harden as they cool.
Disclaimer: I am part of the founding members of the Tefal Cuisine Companion Club. To this effect, I received a complementary Cuisine Companion from Tefal. All opinions, words and photos are my own.