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.
- Mix egg whites, coconut and sugar.
- 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° C.
- Let cool the preparation.
- Preheat oven to 200° C.
- Pour the flour all at once into the preparation and mix until the dough is homogeneous.
- Form thick rocks 5-6 cm in diameter and about 2 cm high on a plate covered with bakery paper. You may form small pyramids.
- Lower the oven temperature to 180° C, and bake the rocks 5 min.
- Raise the temperature to 190° C and let bake another 5 min.
- 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 stable.
- 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.