Bruno Albouze Coconut Rocher
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Coconut Macaroons

Yields12 ServingsPrep Time35 minsCook Time12 minsTotal Time47 minsDifficultyBeginnerRating

Ingredients

Coconut Mixture (Dried Coconut)
 150 g Shredded coconut, unsweetened
 140 g Sugar
 10 g Vanilla paste
 10 g Corn starch
 50 g Light corn syrup, or glucose
 5 g Baking powder
 150 g Whole eggs, or egg whites
Coconut Mixture (Fresh Coconut)
 200 g Fresh coconut, grated
 20 g Dried shredded coconut
 10 g Vanilla extract, or paste
 150 g Sugar
 15 g Corn starch
 50 g Corn syrup, or glucose
 5 g Baking powder
 100 g Whole eggs, or egg whites

Directions

Coconut Mixture (Using Dried Coconut)
1

Look up Pastry Fundamentals Course for an updated coconut macaroons version.
Mix all ingredients together. Add more egg whites if needed. Divide macaroon mixture into rounds first and shape into a pyramids. Moisturize fingertips to prevent from sticking. Arrange cookies on baking tray with parchment paper or silicone baking mat. Leave cookies out to dry out a couple of hours or overnight prior to bake.

Baking
2

Set the oven rack adjusted to the middle position and bake in a preheated 425ºF/220ºC oven for about 12 minutes. Lower baking temp to 375ºF/190ºC if using a fan oven. Let cool – store coconut macarons several days in pantry, or up to 3 months in freezer. Coconut rocher can be dipped in tempered 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. Arrange cookies on baking tray with parchment paper or silicone baking mat. Leave cookies out to dry a couple of hours or overnight prior to bake.

Baking
4

Set the oven rack adjusted to the middle position and bake in a preheated 425ºF/220ºC oven for about 15 minutes. Lower baking temp to 375ºF/190ºC if using a fan oven. Enjoy!

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