Delightfully crunchy with a nice golden color on the outside, chewy and moist in the middle, This recipe is so quick and easy, with only 3 ingredients. I give you the classic French recipe of what we call “coconut rocks” in French.
So the French call those coconut macaroons “coconut rocks” as they look like… rocks. They use to be called “Congolais” which literally means inhabitants form the African country Congo, a former French colony.
As you may know France established many colonies in many countries overseas centuries after centuries, from which remain a few territories today called overseas departments (DOM) and overseas territories (TOM). Those lands under French sovereignty outside mainland France are the Islands of Guadeloupe, Martinique, Saint-Martin, Saint-Barthélemy, Saint Pierre and Miquelon (Atlantic Ocean), Reunion island, Mayotte, the French Southern and Antarctic Lands (Indian Ocean), French Polynesia, New Caledonia, Wallis and Futuna (Pacific Ocean) and Guyane in South America.
It seems obvious that those delicious little coconut macaroons were created in relation with the overseas territories, may it be Congo or the other colonies, where there are lots of coconut.
This recipe is a great classic of French cuisine, quick and easy, cheap and a very good way to use the leftover egg whites (for instance you will have reaining egg whites if you do this delicious cannele recipe).. There is no sweetened condensed milk in the French traditional recipe, just 3 ingredients : shredded coconut, caster sugar and egg whites.
If you want to have fiun with the kids, why don’t you drizzle macaroons with some melted chocolate on top, or soak the bottom in chocolate?
Prepartion time: 10 min
Baking time: 10 min
Quantity: 20 to 25 cookies (depending on their size)
Specific equipment: parchment paper or baking sheet
2 egg whites
90 gr sugar
180 gr shredded coconut
Combine the 3 ingredients, make dollops on a baking sheet and bake. that’s all.
Preheat oven to 220 °C (425°F).
To start, combine the dry ingredients, thus shredded coconut and sugar.
Then add egg whites and mix evenly. The aspect remains quite dry, that’s normal.
Place a sheet of baking paper or parchment paper on a baking tray. Using a spoon, make small heaps of the shape of a rock (it won’t change while baking) of the size of your choice. Make sure that they are all the same size so that they will cook evenly.
Lower the oven to 200°C (400°C) and bake for about 10 minutes. It is difficult to give a precise baking time because it all depends on the size of your cookies. As an indication I baked 10 min at 200 °C for the 22 cookies I made with the indicated quantities. Be sure the remain a bit soft thus chewy in the inside..
Bon appétit !