Coco Rochers

Having just finished Lavender-White Chocolate Pots de Creme, which required 4 egg yolks, I had 4 egg whites to make these cookies. These are really for the coconut lover. I had to go out and buy unsweetened coconut for this recipe, Dorie says “sweetened coconut won’t give you the right texture.” This is a simple recipe with 4 ingredients: coconut, egg whites, sugar and vanilla. All the ingredients are cooked on the stove until “hot to the touch”. The dough is then cooled in the refrigerator and can be kept for up to 5 days. Since I did not need cookies right away I held my dough for 4 days before baking. I divided the dough into 30 portions and baked for 20 minutes. I think that was the perfect amount and time. Since there is not much to the dough, it took a bit of pushing to get it to stick together. I enjoyed the crispy bits when they first came out of the oven but these became soft overnight. I am thinking dipped in chocolate is a good alternative:) To see what others thought head over to Tuesdays with Dorie.


7 Comments Add yours

  1. Cakelaw says:

    These look great. I am making mine tonight


  2. Ashley says:

    I had a bit of trouble getting mine to form into cookies. Yours look great!


  3. Chocolate is always a good idea!


  4. next time there will be some chocolate on mine, too! what brand of coconut did you use? mine was super fine desiccated stuff, but i like the look of your shreds.


    1. Diane Zwang says:

      I used coconut threads which I am not sure was the right texture.


  5. Zosia says:

    These are definitely for the coconut lover! I love the look of the shredded coconut.


  6. My family loved these as well…and want chocolate on them next time too!


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