Coconut Macaroons (Rochers Coco)

Rocher coco (coconut macaroons) featured image

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

Cook Time20

Total Time30

Course: Afternoon tea

Cuisine: British, French, Italian

Diet: Gluten Free

Servings:

Calories: 224kcal

Author: Jane Coupland

Ingredients

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

US Customary - Metric

Instructions

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

Optional

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

Video

Notes

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.

Nutrition