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.
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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