Chewy and Nutty Coconut Rochers
Chewy, Nutty, and Utterly Delicious Coconut Rochers – One Bite at a Time!
Experience the delightful contrast of a slightly crisp exterior and a wonderfully chewy interior with these homemade Coconut Rochers. They’re packed with a sweet and nutty flavor that’s perfect for enjoying with your coffee or tea. Follow these detailed, easy-to-understand steps to create a batch of these irresistible treats.
Ingredients- Cake flour 13g
- Egg whites 1.5 large (approx. 62g)
- Unsalted butter 15g
- Shredded coconut 100g
- Granulated sugar 65g
Cooking Instructions
Step 1
In a bowl, combine the egg whites and granulated sugar. Whisk gently until the sugar is dissolved. For quicker dissolution, you can microwave the mixture for 10-20 seconds or place the bowl over a double boiler (a pot of simmering water) and stir. Avoid over-whipping to a stiff peak; a smooth, slightly thickened consistency is ideal.
Step 2
Once the egg white and sugar mixture is smooth and slightly opaque, sift in the cake flour. Gently fold the flour into the mixture until just combined. Be careful not to overmix, as this can develop gluten and result in a tougher texture.
Step 3
Melt the unsalted butter, either in the microwave or a small saucepan. Add the melted butter to the batter and whisk until it’s fully incorporated. Ensure the butter is well blended into the rest of the ingredients.
Step 4
Add the shredded coconut to the mixture and stir with a spatula or spoon until evenly distributed. Once all ingredients are combined, cover the bowl with plastic wrap and refrigerate for at least 2-3 hours. This chilling period will firm up the dough, making it easier to shape.
Step 5
After chilling, take portions of the dough (about 20-25g each) and shape them. If the dough feels too sticky to handle, lightly dampen your hands with water. Shape the dough into your desired form, such as balls or ovals, and place them on a baking sheet lined with parchment paper, leaving some space between each one.
Step 6
Bake in a preheated oven at 170-175°C (340-350°F) for about 17 minutes. Oven temperatures can vary, so keep an eye on the rochers and adjust the baking time as needed, looking for a nice golden-brown color. Let the baked Coconut Rochers cool completely on the baking sheet before enjoying.
