Sweet & Crispy Coconut Rochers
Super Easy Homemade Coconut Snack: Delicious Coconut Rochers Recipe Using Dried Coconut Flakes
Recreate the nostalgic taste of coconut rochers right at home! You can easily make the sweet and nutty coconut rochers, reminiscent of old-fashioned bakeries, using a convenient 70g pack of long shredded dried coconut, perfectly portioned for single households. For a low cost of about 3,000 KRW, this recipe requires simple ingredients and an even simpler process, making it a great option for baking beginners to try without any pressure. #CoconutRochers #HomemadeSnack #DriedCoconut #EasyBaking #Homebaking #ShreddedCoconut
Main Ingredients- 70g long shredded dried coconut
- 2 eggs (whites only)
- 1.5 Tbsp sugar
- 0.5g salt (a pinch)
Cooking Instructions
Step 1
First, prepare two eggs. Carefully separate the yolks from the whites. For coconut rochers, we will only be using the fresh egg whites. You can use the yolks in other dishes.
Step 2
Add 1.5 tablespoons of sugar to the separated egg whites. The amount of sugar can be adjusted to your preference, but this quantity provides the most ideal sweetness.
Step 3
Add 0.5g of salt, about a tiny pinch, to enhance the flavor. A small amount of salt amplifies the sweetness and balances the overall taste. Even if you prefer a low-salt diet, it’s recommended to include it.
Step 4
Gently mix the egg whites, sugar, and salt in a bowl using a whisk or fork. You don’t need to create a stiff meringue; simply mix until the ingredients are combined and a slight froth forms. This level of froth is sufficient!
Step 5
If you prefer a slightly more stable froth, you can transfer the mixture to a larger bowl and briefly whip it using the mini whisk attachment of a hand mixer. However, a whisk is perfectly adequate for making delicious rochers at home.
Step 6
Now it’s time to add the star ingredient: dried coconut. Add the entire 70g pack of long shredded dried coconut to the egg white mixture. Surprisingly, the amount of two egg whites and 70g of dried coconut create a perfectly cohesive batter. You don’t need to measure separately; just use the whole pack!
Step 7
Using a spatula or spoon, gently mix the coconut into the egg white mixture until well combined. You don’t need to overmix; the coconut will become moist and clump together beautifully, resulting in an excellent batter consistency. It should feel cohesive but not too wet, making it easy to shape.
Step 8
It’s time to shape the batter into rochers. For hygiene and ease, wearing nitrile gloves is recommended. Scoop about a tablespoon of batter and roll it into a ball approximately 3cm in size. Gently rolling it between your palms will create a nice shape.
Step 9
Arrange the shaped coconut rocher dough onto a baking sheet lined with parchment paper. Ensure there’s enough space between each rocher to prevent them from sticking together. This amount will yield about 12 coconut rochers. This wasn’t planned, but it was a perfect batch size!
Step 10
Now, it’s time to bake. After baking at 160°C (320°F) for about 15 minutes, I took them out to check. The outside looked appetizing, but the inside still felt slightly underbaked – crispy on the outside, but moist within. So, back into the oven they went! Using my Samsung built-in oven as a reference, baking at 160°C for a total of 20 minutes resulted in perfectly cooked interiors and a lovely golden-brown hue on the outside. It’s important to bake them long enough for the inside to cook through, even if the outside looks slightly browned!
Step 11
Finally, dust with powdered sugar for a beautiful finish, and your delicious coconut rochers are complete! They are a perfect homemade treat to enjoy with a warm cup of coffee or tea. For a different flavor profile, you can also add chopped nuts or chocolate chips to the mixture before baking.
