Rocher Coco
These delicious Rocher Coco coconut macaroons (coconut rocks) are crunchy and full of milky coconut flavor created by adding silky condensed milk to the dough!
Servings: 24 cookies
Calories: 107kcal
Cost: 5$
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
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
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 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).
Nutrition
Serving: 1Rocher coco | Calories: 107kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 41mg | Potassium: 94mg | Fiber: 2g | Sugar: 6g | Vitamin A: 17IU | Vitamin C: 0.3mg | Vitamin D: 0.01µg | Calcium: 21mg | Iron: 0.5mg
