Coconut Rocks

Ingredients

• 200 g Grated coconut (Finely grated, unsweetened)
• 100 g Granulated sugar (Granulated white sugar)
• 4 unités Egg whites (Egg whites at room temperature, can be 1‑2 weeks old in the fridge)

Instructions

1. Dry Mix

   In a bowl, mix the grated coconut with the granulated sugar until well combined.

   Time: PT5M

2. Incorporating Egg Whites

   Add the egg whites to the dry mixture and stir with a whisk until a dough starts to form.

   Time: PT5M

3. Bain‑marie Cooking

   Place the bowl over a pot of gently simmering water (bain‑marie) and cook for 10 minutes, stirring gently every 2‑3 minutes to soften the dough and distribute the heat.

   Time: PT10M

4. Light Cooling

   Remove the bowl from the bain‑marie, let it warm for 2 minutes then stir again to make the dough more pliable.

   Time: PT2M

5. Shaping the Rocks

   With slightly damp hands, form small balls then flatten them slightly to create small irregular pyramids.

   Time: PT10M

6. Oven Baking

   Place the rocks on a sheet lined with perforated parchment paper and bake at 180°C for 5 minutes, until the surface is golden and crisp.

   Time: PT5M

   Temperature: 180°C

7. Final Cooling

   Let cool on the sheet for 5 minutes, then transfer to a rack to cool completely before serving.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

2 g