Coconut rochers are delightful cookies that can be made in minutes with just 3 ingredients. These treats were created by a family business founded over 60 years ago in the Auvergne-Rhone-Alpes region of France. Perfect to accompany a good coffee, they make an ideal last-minute gift; like brutti ma buoni and butter-free coconut cookies, they have one major flaw, they disappear quickly!
The recipe is very easy; in just over half an hour, you’ll have a tray of pastries ready to serve. You only need egg whites, sugar, and coconut flour to make them. I added a touch of vanilla, which pairs perfectly, and melted chocolate, but the last two ingredients are absolutely optional.
There are various ways to make coconut rochers. Some pastry chefs heat the mixture in a double boiler, while others beat the egg whites to stiff peaks or simply mix the ingredients to form the cookies. Today, I propose the fastest recipe, with which you’ll get soft treats inside with a light golden crust. I’ll soon offer you another fantastic version.
Here are some coconut-based recipes to try:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 14 cookies
- Cooking methods: Electric oven
- Cuisine: French
- Seasonality: All seasons
- Energy 189.12 (Kcal)
- Carbohydrates 17.29 (g) of which sugars 11.99 (g)
- Proteins 2.81 (g)
- Fat 12.84 (g) of which saturated 1.38 (g)of which unsaturated 0.76 (g)
- Fibers 0.71 (g)
- Sodium 19.22 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup cup coconut flour
- 0.67 cup cup powdered sugar
- 2 egg whites (about 2.47 oz)
- 1 teaspoon vanilla extract (optional)
- 1 oz oz dark chocolate (for decoration – optional)
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Baking sheet
Procedure
There are various techniques to prepare coconut rochers. Today, I’ll show you the easiest one that yields melting and not chewy treats.
Place the egg whites in the bowl (they should be at room temperature) and work them for 1 minute with the hand whisk until frothy (many bubbles should form on the surface). Add the powdered sugar, mix it well, and whisk the mixture with the hand whisk for 1 minute. It will remain liquid but well combined.
Add the vanilla, coconut flour, and mix everything with a spoon.
Let the dough rest for 20 minutes at room temperature, the coconut will absorb all the liquids.
Form 0.71 oz balls and place them on a baking sheet lined with parchment paper. Bake them in a preheated static oven at 356°F for 10 minutes or until golden, forming a crispy crust while the inside remains soft.
Wait 5 minutes, then transfer them to a rack and let them cool completely.
The cookies are ready. If you like, you can melt some chocolate in the microwave and spread it over the top with a paper cone (or a teaspoon).
The coconut rochers are ready.
Advice
Storage
Store at room temperature under a glass dome for 5 or 6 days.
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