Rochers à la Noix de Coco [Coconut Macaroons]

By kstetler

Ingredients

• 250 - 250 grams (9 ounces) unsweetened dried coconut flakes
• 160 - 160 grams (3/4 cup plus 1 tablespoon) sugar (I use unrefined cane sugar)
• - a fat pinch of salt
• 3 - 3 medium egg whites

Details

Servings 32
Adapted from chocolateandzucchini.com

Preparation

Step 1

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

Combine the coconut, sugar, and salt in a medium bowl. Add the egg whites and mix them in with a fork.

Scoop out rounded tablespoonfuls of this mixture and shape them into pyramids with your fingers; if you find this too tedious, simple balls will do.

Place on the prepared baking sheet and bake for 12 minutes, or until golden at the edges. Let set on the baking sheet for 2 minutes, and transfer to a rack to cool completely.

The rochers will keep for a few days, stored at room temperature in an airtight container.