Rochers Coco

I would like to inaugurate the Recipe Videos section with a bit of exoticism, a bit a fresh! I love it! This recipe comes from a Spanish friend, a great pastry Chef (

For 72 pieces (you can freeze them):

100g egg whites (3 egg whites)
130 g sugar
165g grated coconut
20g rum
Lemon zest

Place the egg whites in the bowl of an electric stand mixer fitted with a whisk attachment. Beat the egg whites, at medium speed, with half the sugar you have. Increase speed to medium-high and beat until the meringue becomes thick.

Remove the bowl from the mixer and fold in the rest of sugar and the grated coconut. Mix slowly with a spatula.
Add the rum et lemon zest and let the preparation rest for 10 minutes.

Fill the mini half sphere silicone mold and press well.
Dust with icing sugar
Bake at 180ºC for 5 minutes until it gets a beautiful gold color.

Bon appétit!

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  1. Pingback: TRUFFES AU CHOCOLAT BLANC | lime & cream

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