Rochers coco

What do you do when you are left with egg whites? Coco rocks!


  • a few egg whites; weight them.
  • around the same weight of grated coconut
  • the same weight of sugar or a little less
  • 1/4 (in weight) of flour


For 20 coco rocks, I used the whites of 6 large eggs (around 230g), 250g grated coconut (a sachet), 200g sugar (I always use less sugar) and 60g flour.

  1. Mix egg whites, coconut and sugar.
  2. Heat the preparation in a bain marie. Stir with a wooden spoon approximately 10-15 minutes while the preparation thickens. You may check with a thermometer. The preparation should reach 60°
  3. Let cool the preparation.
  4. Preheat oven to 200° C.
  5. Pour the flour all at once into the preparation and mix until the dough is
  6. Form thick rocks 5-6 cm in diameter and about 2 cm high on a plate covered with bakery paper. You may form small
  7. Lower the oven temperature to 180° C, and bake the rocks 5 min.
  8. Raise the temperature to 190° C and let bake another 5 min.
  9. The coco rocks are ready  when the crust is cracky and golden.

A few tips:

  • If your pan is big for your bowl, place pepper cake tins in the bottom of the pan, so your bowl stays
  • The grated coconut should be stored in an airtight bag in the fridge or the freezer after the sachet  is opened. Otherwise it will quickly rancid.
  • You can collect egg whites for later use. Either a few days in the fridge (some tell 2 days, others 4), or a few 6 months in the freezer (some tell 3 months, others 6). Beat them slightly and  put them in an airtight bag before freezing them.

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