Coconut macaroons made the French way (Rochers coco) with top tips from a popular bakery near Paris. Extra toasted and crispy on the outside, soft and fondant inside. Easy recipe without condensed milk and less sugar.
pinchsalt (optional)(fleur de sel, Maldon or Celtic salt)
Instructions
Mix together all the ingredients (sugar, coconut, egg whites, honey and salt) until well blended then continue mixing with a spoon over a bain-marie (a double boiler, i.e. a glass bowl over a pot of simmering water. The bowl should not touch the water) for about 5 minutes until the mixture is completely blended together and the egg whites coagulated.
Leave the mix to cool on the counter for about 10 minutes. (At this point, many French chefs chill this mixture overnight to make them easier to shape into large moulds but it's not completely necessary with smaller shapes).
Preheat the oven to 180°C fan/200°C/400°F/Gas 6.
Lightly moisten your hands with a little water and roll the coconut mix into little balls using the palm of your hands. Otherwise use a spoon or small ice cream scoop to shape them into regular mounds. (Tip for alternative shapes: for a French look, shape into pyramids using special silicone shaped moulds - or use an ice tray/mini muffin moulds and shape the top with fingers. Leave to chill for 15-30 minutes in the fridge to push out the shapes directly on the baking tray. Otherwise pipe out using a large star tip.)
Place them with a space between them on a baking tray covered with either baking paper or a silicone mat (Silpat). Bake for 10-15 minutes, turning the tray around half way through baking to cook more evenly until golden brown (or more according to taste). Leave to cool.
Video
Notes
YIELD: Makes 15-20 small macaroons. 146 calories based on 3 per person. (Gluten Free)Baking: I like my coconut macaroons well toasted but if you like them less browned on the outside, then reduce the baking time.Storage: best eaten on the day but can be stored in an airtight metallic container in a cool, dry place for 3-5 days. Can be frozen for up to a month.Variation with Chocolate: Also excellent dipped or decorated in dark (bittersweet) chocolate. Melt 75g (3oz) of good quality dark cooking chocolate (64%) in a water bath (bain-marie, which is a bowl over a saucepan of a little simmering water) then dip the cooled macaroons in it (easier to set if macaroons are chilled in the fridge for about 20 minutes).Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as a guide.
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