Rochers Coco

Ingredients

Instructions

1. 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.

2. 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.

3. 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.

4. 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. 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. 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.

Nutrition per serving

Notes

• •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.

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