Recipes from The Glorioso Islands: Rochers a la noix de coco (Coconut Macaroons)

Recipes from The Glorioso Islands

Rochers à la noix de coco (Coconut Macaroons)

Country: The Glorioso Islands
Course: Dessert
Makes: about 1 dozen


  • 3 cups dried, unsweetened coconut flakes
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 3 large egg whites
  • 1/2 tsp vanilla or almond extract (optional)
  • 2 ounces dark semi-sweet chocolate (optional)
  1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper. In a mixing bowl, stir the coconut together with the sugar and salt, then add the egg whites and vanilla extract. Keep stirring until well-incorporated.
  2. Shape the coconut mixture into balls that are a little smaller than golf balls and place on the baking sheet. Pinch the tops so they are cone-shaped (that's the French way).
  3. Bake for 12 minutes and let cool.
  4. Now melt the chocolate and dip the tops of each macaroon into the melted chocolate. Let harden and serve.