Coconut Rocks
Coconut Rocks is a easy French recipe that serves 12. 120 calories per serving. Recipe by Once Upon a Time in Pastry on YouTube.
Prep: 20 min | Cook: 15 min | Total: 50 min
Cost: $3.70 total, $0.31 per serving
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
Dry Mix
In a bowl, mix the grated coconut with the granulated sugar until well combined.
Time: PT5M
Incorporating Egg Whites
Add the egg whites to the dry mixture and stir with a whisk until a dough starts to form.
Time: PT5M
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
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
Shaping the Rocks
With slightly damp hands, form small balls then flatten them slightly to create small irregular pyramids.
Time: PT10M
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
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
Dietary info: Gluten‑free, Vegetarian, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: Coconut, Egg
Ingredient Substitutions
- Instead of Grated coconut: Coconut flakes
- Instead of Granulated sugar: Cane sugar, Coconut sugar
- Instead of Egg whites: Aquafaba (chickpea water)
Equipment Needed
- Mixing bowl
- Whisk or hand mixer
- Bain‑marie pot
- Baking sheet
- Perforated parchment paper
- Oven
Critical Steps — Do Not Skip
- Mix until a homogeneous dough is obtained (step 2).
- Bain‑marie cooking for 10 minutes without overheating (step 3).
- Shape the rocks before the dough hardens completely (step 5).
- Bake just long enough to golden without burning (step 6).
Chef Tips from the Video
- For extra flavor, add a pinch of sea salt or vanilla to the dough.
- Lightly dust with powdered sugar after baking for an elegant finish.
- Use room‑temperature egg whites to make incorporation easier.
Troubleshooting
The dough remains too liquid after the bain‑marie.
Add 1‑2 extra tablespoons of grated coconut and continue cooking 2‑3 more minutes.
The rocks are too hard inside.
Reduce oven baking time to 3‑4 minutes or keep the dough slightly wetter before baking.
The rocks stick to the parchment paper.
Use perforated parchment paper or lightly grease the paper with a neutral oil spray.
Storage
Refrigerator: Store in an airtight container 3‑4 days.
Freezer: Can be frozen for 1 month, thaw at room temperature.
Room temperature: In a dry place up to 2 days maximum.
Make-Ahead Tips
- Rocks can be prepared ahead, baked and stored in an airtight container.
- For an even softer texture, reheat briefly in the oven for 2 minutes before serving.
Last updated: September 6, 2026
