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5 from 3 votes

Coconut Macaroons (Rochers Coco)

Coconut macaroons are golden-baked domes of sweet coconut. These rustic looking cookies are crunchy on the outside with a moist and chewy centre. They need just 3 ingredients, take less than 30 minutes to make and are naturally gluten-free. Jazz them up with a hidden jam centre and a drizzle of chocolate.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Afternoon tea
Cuisine: British, French, Italian
Diet: Gluten Free
Servings: 12
Calories: 224kcal


  • 3 Egg whites 90-100g
  • 150 g Caster sugar
  • 225 g Desiccated coconut shredded - see notes

Optional Extras

  • 6 teaspoon Raspberry jam or your favourite flavour
  • 90 g Milk chocolate


  • Preheat the oven to 160C/ 320F/ GM2½ and line a large baking sheet with baking parchment
  • Put the egg white and sugar into a bowl and whisk, with electric beaters, until foamy and just beginning to hold their shape
  • Fold in the coconut, mixing until thoroughly combined
  • If making plain cookies: divide the mixture into 12 mounds on the baking sheet, spacing them around 2 cm apart. To do this either use 2 dessert spoons or an ice cream scooper/ cookie dough scooper with a release mechanism. Use your hands to smooth out any jagged edges if desired
  • If making jam filled cookies: place a thin layer of coconut mixture onto the baking sheet, slide ½tsp of jam into the centre then top with more coconut mixture. Use your hands to push the mixture together to fill any gaps and prevent the jam escaping whilst baking
  • Bake for 20 minutes, rotating the tray midway through the cooking time to ensure an even bake. They will be golden once baked
  • Allow to cool completely on the baking sheet then gently peel the cookies off


  • Melt the chocolate
  • Dip the base of each cookie into the chocolate to just cover. Set down onto fresh baking parchment and drizzle a little chocolate over the top
  • Leave to set



  • If using large pieces of shredded coconut, pop it into your food processor and pulse 2-3 times to break it down slightly. You'll get a more compact cookie by doing this
  • Desiccated coconut is already fairly fine and should not be broken down further
  • Whip the egg whites and sugar using electric beaters until nicely foamy before folding in the coconut
  • Whip them a little longer (until they look like meringue) for a crunchier cookie
  • Always use baking parchment on the baking tin
  • Use an ice cream scoop or a cookie scoop to drop neat, even-sized piles onto the baking sheet (try dipping the utensil in water if the mixture begins to stick)
  • Set a timer to ensure you do not overbake them as they can easily dry out
  • Let these cookies cool down completely on the baking tray and unpeel them when cold - they firm up as they cool
  • Leave them plain or hide some jam in the centre as shown in the video


How to scale this recipe up or down

It's very simple to adjust the quantities given in the recipe card at the end of this post to make more (or less) coconut macaroons to suit your needs. Work on the basis of the following measurements, which are sufficient to make four macaroons:
  • 1 egg white (medium egg - approx 35g)
  • 50g sugar
  • 75g desiccated coconut
To make more simply multiply each measurement by the same amount. For example, to make 8 macaroons double these ingredients listed above (2 egg whites, 100g sugar and 150g coconut). Easy!

Are these cookies gluten-free?

Yes, they are. Some rochers coco recipes do include flour, but this one does not. Eggs, sugar and desiccated coconut are all naturally gluten-free. That said, if serving to anybody with gluten intolerance or sensitivity, it's always worth checking the ingredients packaging carefully. If it has been made or packaged in a factory handling other products containing gluten there is a risk of cross-contamination.

Can I use fresh coconut in place of desiccated coconut?

I'm afraid that's not advisable in this recipe. Desiccated coconut is dried coconut and the recipe has been devised with this in mind. Fresh coconut will behave differently when baked and acceptable results cannot be guaranteed if it is used in this recipe.

Can they be frozen?

Although they keep fresh for around 5 days if stored in an airtight container at room temperature these macaroons can also be frozen. Allow them to cool, then open-freeze them. Once frozen, transfer to an airtight container, label and store for up to 6 weeks. Defrost for several hours at room temperature.


Calories: 224kcal | Carbohydrates: 24g | Protein: 2g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 22mg | Potassium: 139mg | Fiber: 4g | Sugar: 19g | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg