These delicious Rocher Coco coconut macaroons are easy to make, ready within 1 hour, and have the most satisfying delicate milky flavor you can only get by adding sweetened condensed milk! This is an upgraded version of my no-bake Raffaello coconut balls.
These delicious coconut cookies are naturally gluten-free and are perfect for celiacs! Rocher coco is a French name for coconut macaroons which translates to English as "coconut rocks". If you love everything coconut, you will enjoy my Raffello torte, too!
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Why You Will Love This Recipe
- Beginner-friendly recipe just like my crispy oatmeal buckwheat cookies.
- Only calls for 5 simple ingredients.
- These cookies are effortless to make but look like you spent hours!
Ingredients for Rocher Coco Macaroons
- Desiccated coconut - is finer than shredded coconut. If using shredded coconut, pulse it in a food processor to break it down a bit.
- Sweetened condensed milk is easy to make at home within 1 hour using milk and sugar. You can make it dairy-free by using plant-based milk!
- Egg whites can be cold from the fridge. You can use egg yolks for this gluten-free creamy carbonara recipe!
See the recipe card for quantities.
Substitutions
Sweetened condensed milk - if you don't have condensed milk, make it yourself! For a plant-based version use dairy-free milk.
Egg whites - for an egg-free version see these vegan coconut macaroons.
How to Make Rocher Coco Macaroons
Step 1. Start preheating the oven to 350F/175C.
Add desiccated coconut, vanilla, salt, and condensed milk in a medium-large bowl and mix with a spatula to incorporate.
Note: if you're using shredded coconut (larger than desiccated coconut), pulse it in a food processor to break it down a bit.
Step 2. Beat the egg whites in a medium-large mixing bowl using an electric mixer until stiff peaks form (the egg whites will keep their shape and stand upright once the beaters are removed).
Note: if you don't beat the egg whites long enough, the cookies will spread during baking.
Step 3. Fold the whipped egg whites into the desiccated coconut mixture until evenly incorporated. Don't overmix to avoid deflating the egg whites too much.
Step 4. Once the dough is mixed, shape the balls by hand or with a 1 tablespoon cookie scoop. Wet your hands with water to prevent sticking!
Spread the cookies about 2 inches apart on a paper-lined baking sheet. Bake for 25 minutes or until the bottom edges are deep golden brown and the tops are golden brown.
Let the cookies chill on the baking sheet for 5 minutes, then transfer them to a cooling rack.
Step 5. If you want to dip the cookies in chocolate, wait until they cool down completely, then melt the chocolate in a microwave in 30-second intervals stirring between each, or use a double boiler.
Once the chocolate is melted, dip the bottoms of the coconut macaroons in it and place them on parchment paper chocolate side down until the chocolate sets. Place the cookies in the refrigerator to speed up the process.
Once the chocolate has set, transfer the macaroons to an air-tight container and store them for up to a week in the refrigerator or freeze for up to 3 months. Enjoy!
Expert Tips
- Whip the egg whites until stiff peaks form (when you lift the beaters, the peaks don't fall to the side).
- Wet your hands with water before shaping the balls to prevent sticking.
- Use a piping bag for shaping the macaroons for a prettier look.
- Use leftover desiccated coconut to make this Raffaello no-bake cheesecake!
Common Questions
Macarons are almond flour cookies that are mixed, piped, and baked to create delicate sweet tiny sandwiches filled with creamy fillings of all kinds (see this Dulce de Leche macaron recipe). Coconut macaroons (Rocher coco) are, on the other hand, super easy cookies made with desiccated coconut and condensed milk.
Coconut macaroons can spread in the oven if you don't whip the egg whites to stiff peaks. Make sure your mixing bowl and beaters are clean, if any fat particles get into the egg mixture, the egg whites won't stiffen (just like when making Swiss macarons).
According to some sources, coconut macaroons were invented in the 1850s when some chefs would swap almond flour for desiccated coconut to keep them fresh for longer.
Storage
- Rocher coco will keep in the refrigerator for up to 1 week in an air-tight container.
- Freeze these coconut macaroons for up to 3 months in an air-tight container or bag.
- To defrost, simply place them in a microwave until soft (a couple of minutes).
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Rocher Coco
Ingredients
- 250 grams desiccated coconut, finer than shredded coconut
- 150 grams condensed milk, here's an easy sweetened condensed milk recipe
- ¼ teaspoon salt
- 1 teaspoon vanilla paste or extract
- 2 egg whites
- 80 grams chocolate
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Instructions
- Start preheating the oven to 350F/175C.
- Add desiccated coconut, vanilla, salt, and condensed milk in a medium-large bowl and mix with a spatula to incorporate.Note: if you're using shredded coconut (larger than desiccated coconut), pulse it in a food processor to break it down a bit.250 grams desiccated coconut,, 150 grams condensed milk,, ¼ teaspoon salt, 1 teaspoon vanilla paste or extract
- Beat the egg whites in a medium-large mixing bowl using an electric mixer until stiff peaks form (the egg whites will keep their shape and stand upright once the beaters are removed).Note: if you don't beat the egg whites long enough, the cookies will spread during baking.2 egg whites
- Fold the whipped egg whites into the desiccated coconut mixture until evenly incorporated. Don't overmix to avoid deflating the egg whites too much.
- Once the dough is mixed, shape the Rocher coco balls by hand or with a 1 tablespoon cookie scoop. Wet your hands with water to prevent sticking!Spread the cookies about 2 inches apart on a paper-lined baking sheet. Bake for 25 minutes or until the bottom edges are deep golden brown and the tops are golden brown. Let the cookies chill on the baking sheet for 5 minutes, then transfer them to a cooling rack.
- If you want to dip the cookies in chocolate, wait until they cool down completely, then melt the chocolate in a microwave in 30-second intervals stirring between each, or use a double boiler.80 grams chocolate
- Once the chocolate is melted, dip the bottoms of Rocher coco macaroons in it and place them on parchment paper chocolate side down until the chocolate sets. Place the Rocher coco cookies in the refrigerator to speed up the process.
- Once the chocolate has set, transfer the macaroons to an air-tight container and store them for up to a week in the refrigerator or freeze for up to 3 months. Enjoy!
Notes
- Whip the egg whites until stiff peaks form (when you lift the beaters, the peaks don't fall to the side).
- Wet your hands with water before shaping Rocher cocos to prevent sticking.
- Use a piping bag for shaping the macaroons for a prettier look.
- Use leftover desiccated coconut to make this Raffaello no-bake cheesecake!
- Rocher coco will keep in the refrigerator for up to 1 week in an air-tight container.
- Freeze these coconut macaroons for up to 3 months in an air-tight container or bag.
- To defrost, simply place them in a microwave until soft (a couple of minutes).
Natasha Levai says
A wonderful quick dessert that doesn't require much effort! Perfect for pleasing the crowd.