December 22, 2007
Rochers à la Noix de Coco
[Coconut Macaroons]
Today's recipe, which conveniently doubles up as a holiday greeting card, is a beloved classic I wrote about eons ago on this here blog.
I am normally reluctant to feature the same recipe twice, if only because it wreaks havoc in my recipe index, but in this instance, more than four years separate the two posts, and I do have something to add to the recipe as previously published: shape matters.
Last time I made a batch, I formed small pyramids -- halfway between the Pyramide du Louvre and the Tour Eiffel -- instead of balls, and all tasters (all two of us) agreed that this seemingly inconsequential change elevated them to a much higher plane, creating the most pleasant contrast between golden crunchy ridges, softer white sides, and moist hearts.
Incidentally, this recipe is a twinkling godsend if you still haven't gotten around to baking those elaborate food gifts you ambitioned to give out (congratulations! you're human!). It's quick, it's painless, and it's effective: who doesn't love a good coconut macaroon, except party-poopers who don't deserve them anyway?
And if you have a few minutes to spare during this fun-filled time of year, you can half-dip your rochers in bittersweet chocolate.
Happy Holidays!
Rochers à la Noix de Coco
- 250 grams (9 ounces) unsweetened dried coconut flakes
- 160 grams (3/4 cup plus 1 tablespoon) sugar (I use unrefined cane sugar)
- a fat pinch of salt
- 3 medium egg whites
Makes about 32.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Combine the coconut, sugar, and salt in a medium bowl. Add the egg whites and mix them in with a fork.
Scoop out rounded tablespoonfuls of this mixture and shape them into pyramids with your fingers; if you find this too tedious, simple balls will do.
Place on the prepared baking sheet and bake for 12 minutes, or until golden at the edges. Let set on the baking sheet for 2 minutes, and transfer to a rack to cool completely.
The rochers will keep for a few days, stored at room temperature in an airtight container.
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More Recipes Like This One:
~ French Meringues
~ Rose and Chocolate Marshmallows
~ Coconut Ice Cream from the Pantry
~ Violet Cornmeal Macarons
~ Coconut Chocolate Cake
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Comments (27)
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French version
| Posted by clotilde in
Desserts & Sweets
- Recipe Inside!
yum.. and gluten free too!!
Posted by lacey on December 22, 2007 5:05 PMvery pretty!
Posted by Ellen on December 22, 2007 6:20 PMI baked - and blogged about - coconut macaroons just few days ago, but as I hadn't seen your post yet I didn't shape them as pyramids. Too bad..
Posted by Pille on December 22, 2007 6:23 PM(And I love the way you're trying to find the perfect crust-inside balance. I'm still in the lookout for the divided square pan which gives a lot more crust per cake:)
Häid jõule, Clotilde!!
Leave it to you to find a way to make macaroons tastier. :) Thanks for the tip and have a merry Christmas!
Posted by AppetiteforChina on December 22, 2007 6:38 PMI was taught to shape them using a pointy egg-cup, so somewhere in between balls and pyramids. It might be a good way to help get your pyramids uniform - egg-cup then just flatten the sides a bit - to make sure they cook evenly.
Posted by Eleanor Cawston on December 22, 2007 11:04 PM4 years! by golly gosh Clotilde...I love the darling little light on top..so festive..an exquisite photo..so Clotildeish...joyous wishes from Oz and a chocolate-coated thank you for your delightful words throughout the year...
Posted by Joan on December 22, 2007 11:34 PMMmmm...coconut macaroons :)
Posted by JEP on December 23, 2007 1:33 PMI would never have thought the change in shape could make a macaroon look so much more appealing. These look stunning, I love the way the slightly more toasted edges sets off the shape.
Posted by Erin on December 23, 2007 5:09 PMThey look fantastic. i love the shape of them.
Posted by Katie on December 23, 2007 7:21 PMIsn't it interesting how something as simple as shape can totally improve a recipe?! These look divine!
Posted by Dana on December 24, 2007 3:03 AMHappy holidays!
These are lovely - I am so happy for what this year has brought you, and I hope the year to come surpasses all your wildest dreams!
Posted by Kirsten on December 26, 2007 6:54 AMI never would have thought to form a macaroon into that shape, but I do think that it might keep mine more moist. And my husband loves a macaroon nudged along with almond extract, so I'm anxious to try this.
Posted by cheeseandchoux on December 27, 2007 12:51 AMI remember your pyramide shaped coconut macaroons! I tried to shape them like that, but it didn't work with my recipe (which has the same ingredients, but different proportions and therefore a different consistency).
Posted by Merisi's Vienna for Beginners on December 27, 2007 3:36 PMMy macroons are always wearing glossy dark chocolate "shoes", my kids would rebel if they didn't.
These look delicious and could satisfy my requirement of delivering cookies to those neighbors we missed when handing out a limited supply of cut-out x'mas cookies. But clue me in, what is exactly is unrefined cane sugar? In U.S. store shelf terms? Do they sell it at Trader Joes? Ha! Ha! Merci for everything. Your grandmother's yogurt cake gets raves everytime I make it . . . in every variation.
Posted by maria on December 28, 2007 6:35 AMWonderful, wonderful! The extra bit of toasted coconut edges make this cookie really special. Kudos, Clotilde, for improving a classic treat! (Can't wait to share these with neighbors!).
Posted by msue on December 29, 2007 7:14 PMWishing you a Happy New Year! These macaroons look so yummy :-)
-Dawn
Posted by Wicked Good Dinner on December 30, 2007 1:49 AMLooks fantastic!
Now...how did you get that incredible sparkle on the top??
Meilleurs voeux!!
Posted by blueVicar on December 30, 2007 2:51 AMForgive me, but I tried to leave this comment before and it disappeared, so I thought I might try again...
I love the recipe. It looks wonderful.
I just was curious how you got that beautiful star on the top?? That must be quite a story.
Meilleurs voeux!!
Posted by blueVicar on December 30, 2007 5:44 AMooo puppy pochi want... everything looks so yummy... *slurrpp*
wishing everyone a mewwy christmas and an exciting new year too :)
poronchi :)
Posted by Pochi Poronchi on December 30, 2007 11:41 PMI'd love to make these, but all I found is sweetened coconut flakes. What do I do?
Posted by Giselle on January 2, 2008 11:07 AMMaria - You can read about unrefined cane sugar here. It is sometimes marketed as raw cane sugar, too.
BlueVicar - I got a little help from my friend Photoshop! :)
Giselle - Unsweetened dried coconut is easy to find in health food stores, but there's no reason why you couldn't use sweetened, and lower the amount of sugar accordingly. I've never used sweetened coconut myself, but I would probably reduce the amount of sugar to 1/2 cup. Let us know how it turns out!
Posted by clotilde on January 2, 2008 11:26 AMthese look fantastic! thanks for the recipe! hope you had a lovely holiday. happy new year!
Posted by Linda on January 2, 2008 7:41 PMLovely! You inspired me to try these, since I just happened to have some coconut on hand. They turned out nicely.
I made another batch, with 14 oz. sweetened coconut (and less sugar), but adding another egg white, as I thought it might need, proved too much, and they came out more like macaroon meringues. Still yummy, though! Thanks!
Posted by Kitt on January 5, 2008 7:16 AMHey there Clotilde -- and Happy New Year! I'm a bit belated with this comment, but I just had to pop in here to say that this recipe, for your wonderful rochers de noix de coco, has become a classic stand-by for me already, whenever I need some sweet treats in a jiffy. I've made them several times over the past year, since the first time last Christmas, and every time they are a big success -- and just so incredibly simple! I still haven't tried forming pyramids, as I know that will take a bit more time, but I'll have to attempt that the next time around. But these little babies are highly successful -- and I agree that they're made even better by the dark chocolate! I melt some and dip them in the chocolate almost every time.
Merci pour toute ton inspiration ! Bises !
Posted by Alice on January 11, 2008 5:33 PMLovely.
They also go along with dulce de leche quite comfyly.
Posted by Isil on January 21, 2008 9:03 PMWhile shopping for bulk foods at Wild Oats yesterday I discovered they sell bulk shredded coconut! I immediately filled up a bag with enough for a couple more batches of these wonderful cookies.
Posted by Kitt on April 6, 2008 5:05 AMP.S. Made 'em last night! (Photos here.) Delicious!
Posted by Kitt on April 6, 2008 7:21 PMPrivacy. The email addresses you enter will not be used for any other purpose than the sending of this message.