Coconut Rocs: Tropical Delight Cookies
Making Coconut Rocs with a Tropical Fragrance
These cookies are named ‘Rocs’ because their shape resembles a small, hard stone. The recipe is incredibly simple, with coconut flakes making up 90% of the ingredients, and only a small amount of cake flour used for texture. Just by looking at the recipe, you can get a sense of the delicious taste! Coconut Rocs have a sophisticated texture and look beautiful as a gift. They offer a unique charm rarely found in typical bakeries. Experience the tropical aroma of coconut with a delightful contrast: crispy on the outside, chewy on the inside, and not hard at all – truly delicious! Even though I’m not usually a big fan of coconut, I was skeptical but discovered a wonderful new chewy texture! They were so popular they disappeared in no time!
Ingredients- 60g egg whites
- 80g sugar
- 10g cake flour
- 100g shredded coconut (unsweetened)
- 20g unsalted butter, melted
Cooking Instructions
Step 1
1. In a large bowl, lightly whisk the egg whites with a whisk to break them up. Then, add the sugar and mix gently.
2. Place the bowl over a saucepan filled with hot water (double boiler method). Stir until the sugar is completely dissolved.
3. Add the shredded coconut and cake flour to the bowl from step ②. Mix thoroughly with a spatula until all ingredients are well combined.
4. Stir the melted unsalted butter (melted in the microwave) into the batter from step ③ until everything is evenly incorporated.
5. Cover the finished batter with plastic wrap to prevent it from drying out. Refrigerate for 1 to 2 hours to let it mature.
Step 2
Take portions of the chilled dough, about the size of a walnut. Shape them into a pyramid form for an appealing look. (Flattening them too much will cause them to break easily and look less attractive).
Step 3
Bake in a preheated oven at 170°C (340°F) for 15 to 20 minutes, or until the rocs are golden brown and lightly toasted.
