Bruno Albouze Coconut Rocher
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Macaron Coconut Rochers

Yields10 ServingsPrep Time35 minsCook Time15 minsTotal Time50 minsRating

Ingredients

Coconut Mixture (Using Dried Coconut)
 150 g Dried shredded coconut, unsweetened
 50 g Sugar
 2.50 g Vanilla extract, or paste
 10 g Corn starch
 20 g Light corn syrup, or honey
 5 g Baking powder
 60 g Egg whites, or an whole egg
Coconut Mixture (Using Fresh Coconut)
 400 g Fresh coconut. grated
 45 g Dried shredded coconut, unsweetened
 2.50 g Vanilla extract, or paste
 100 g Sugar
 30 g Corn starch
 40 g Light corn syrup, or honey
 10 g Baking powder
 100 g Egg whites, or whole eggs

Directions

Coconut Mixture (Using Dried Coconut)
1

Mix all ingredients together. Divide mixture into rounds first and shape into a pyramids. Dip your fingertips into water to ease the process if it sticks. Arrange cookies on a baking tray with parchment paper or a silicone mat. Leave cookies out to dry out a couple of hours or overnight prior baking.

Baking
2

Set the oven rack adjusted to the middle position and bake in a preheated 350ºF/180ºC oven for about 14 minutes. Let cool – store coconut macarons several days in pantry, or up to 3 months in freezer. Coconut rocher can be dipped in chocolate. Enjoy!

Coconut Rocher (Using Fresh Coconut)
3

Wash off coconut, open it and break into pieces. Remove the flesh and shred. Filter the coconut water and drink it!.. In a food processor, combine half of the fresh grated coconut with all remaining ingredients with the exception of the eggs. Puree and add the eggs giving a few more pulses. Transfer this mixture to a large bowl and fold in the other half of the fresh grated coconut. Divide mixture into rounds first then shape into a pyramids. Dip your fingertips into water to ease the process if it sticks. Arrange cookies on a baking tray with parchment paper or a silicone mat. Leave cookies out to dry out a couple of hours or overnight prior baking.

Baking
4

Set the oven rack adjusted to the middle position and bake in a preheated 350ºF/180ºC oven for about 20 minutes. Let cool – store coconut macarons several days in pantry, or up to 3 months in freezer. Coconut rocher can be dipped in chocolate. Enjoy!

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