Rochers Coco

French coconut flakes⏱ 30 min⚡ Vegetarian

Rochers Coco are small French coconut macaroons with crisp, toasty edges and a soft, chewy middle. They bake quickly and fill the kitchen with the warm aroma of vanilla and caramelized coconut.

Nutrition · per serving

353kcal

5.8gProtein

33.8gCarbs

23.4gFat

5.7gFiber

2 servings

Ingredients

7 items

Coconut mixture

unsweetened coconut flakes100 g

egg white1 large (about 35 g)

caster sugar50 g

vanilla extract5 ml

plain flour10 g

fine salt1 pinch

For the tray

neutral oil or melted butter5 ml

Tips

•For a more pronounced coconut flavor, use finely shredded dried coconut instead of large flakes, but keep the same weight.
•Do not overbake: the clusters should be golden, not dark brown, or they can taste dry.
•These are excellent with coffee, tea, or alongside fruit salad.
•For cleaner shaping, lightly dampen the spoons with water between portions.

Steps

1
Preheat the oven to 180°C conventional / 160°C fan. Lightly grease a baking tray or line it with baking paper. This helps the coconut clusters release cleanly and brown evenly on the base.
5 ml neutral oil or melted butter
2
In a mixing bowl, combine the unsweetened coconut flakes, caster sugar, plain flour, and fine salt. Mix well so the flour is evenly dispersed; this helps bind the mixture without making it heavy.
100 g unsweetened coconut flakes50 g caster sugar10 g plain flour1 pinch fine salt
3
Add the egg white and vanilla extract, then stir until all the coconut is moistened and the mixture holds together when pressed in a spoon. It should look sticky, not wet; if it seems loose, let it stand 2 minutes so the coconut can absorb the moisture.
1 large (about 35 g) egg white5 ml vanilla extract
4
Using 2 spoons, form 8 small rough mounds on the prepared tray, packing each one lightly so it keeps its shape while still having craggy peaks. Leave a little space between them for even heat circulation.
5
Bake for 14 to 16 minutes, until the tops and edges are deep golden and the bottoms are lightly browned. Turn the tray halfway through if your oven browns unevenly. The rochers are done when they feel lightly set on the outside but still slightly tender in the center.
6
Let the Rochers Coco rest on the tray for 5 minutes, then transfer to a rack or plate. They will firm up as they cool. Serve just warm or at room temperature.

Origin & History

Rochers Coco are a classic French home-baking treat, especially popular in bakeries and family kitchens as a simple way to turn coconut, egg white, and sugar into crisp little sweets. The name 'rochers' means 'rocks,' referring to their rustic, craggy shape and golden exterior.

french coconut vegetarian baking cookies beginner

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Steps

Preheat the oven to 180°C conventional / 160°C fan. Lightly grease a baking tray or line it with baking paper. This helps the coconut clusters release cleanly and brown evenly on the base.

5 ml neutral oil or melted butter

In a mixing bowl, combine the unsweetened coconut flakes, caster sugar, plain flour, and fine salt. Mix well so the flour is evenly dispersed; this helps bind the mixture without making it heavy.

100 g unsweetened coconut flakes50 g caster sugar10 g plain flour1 pinch fine salt

Add the egg white and vanilla extract, then stir until all the coconut is moistened and the mixture holds together when pressed in a spoon. It should look sticky, not wet; if it seems loose, let it stand 2 minutes so the coconut can absorb the moisture.

1 large (about 35 g) egg white5 ml vanilla extract

Using 2 spoons, form 8 small rough mounds on the prepared tray, packing each one lightly so it keeps its shape while still having craggy peaks. Leave a little space between them for even heat circulation.

Bake for 14 to 16 minutes, until the tops and edges are deep golden and the bottoms are lightly browned. Turn the tray halfway through if your oven browns unevenly. The rochers are done when they feel lightly set on the outside but still slightly tender in the center.

Let the Rochers Coco rest on the tray for 5 minutes, then transfer to a rack or plate. They will firm up as they cool. Serve just warm or at room temperature.