Coconut macaroons (called ”rochers coco” in French) are another dessert that I bake very often. When I have extra egg whites from pudding, custard, crème caramel or crème brulée, I always whip up a batch. The macaroons I’ve tasted in America are generally more crumbly and denser than the ones from France. I make mine with a coating of condensed milk, which enhances the flavor and alters the texture.
I also covered the coconut cookies with dark chocolate for a fancier look. Check back tomorrow to see how I used the cookies in a decadent dessert that is perfect for Mother’s Day.
1. Info for Chocolate Coconut Macaroons (Rochers Coco Recipe)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 42
- Calories: unavailable
2. Ingredients for Chocolate Coconut Macaroons (Rochers Coco Recipe)
- 6 ounces sweetened condensed milk
- 1 (7-ounce) package sweetened coconut flakes
- 3 tablespoons all-purpose flour, sifted
- 2 egg whites
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 6 ounces semi-sweet chocolate, finely chopped
3. Directions:
- Preheat the oven to 375°F.
- In a bowl, coat the coconut flakes in condensed milk. Sprinkle with flour and mix until incorporated.
- In a stainless steel mixing bowl, place the egg whites. Add salt. Beat the egg whites for about 2 minutes at medium speed. Increase to the maximum speed and keep beating for another 2-3 minutes until the whites are stiff. Do not overbeat or the texture will become grainy. Add the vanilla extract.
- Pour 1/3 of the egg white mixture into the coconut mixture, then gently stir everything to soften the batter. Pour in the rest of the egg whites and using a wooden spoon, gently fold the egg whites into the coconut to get an airy batter.
- Line a baking sheet with a silicone mat or a sheet of parchment paper. Using a melon baller, form ¾-inch coconut balls and transfer onto the baking sheet. Make sure to space the cookies about 2 inches apart so they don’t touch each other, as they’ll expand while baking.
- Bake for about 5 minutes at 375°F, then lower the heat to 350°F and bake for another 20 minutes.
- Remove from the oven and let them cool down completely to room temperature before taking them off the cookie sheets. They will harden and get firm as they cool down.
- Place a pot filled with hot water (at a gentle simmer), topped with a piece of cloth so the bowl does not move and place a stainless-steel bowl filled with the chocolate chips on top. Turn off the heat. Temperature of the water shouldn’t exceed 118°F. Melt the chocolate. Use immediately. If the chocolate hardens, place the chocolate back in the double boiler.
- Dip the bottom of each cookie into the chocolate. You might want to remove the excess chocolate using a spreader. Place the macaroons back onto the silicone mat or a sheet of parchment paper.
- Drizzle with the melted chocolate in a pretty design. Let the chocolate set and harden. Depending on the weather, chill the macaroons in the refrigerator if needed so the chocolate sets completely.
- Serve at room temperature.
- Bon appétit!
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