Quick Summary: Congolais are French coconut macaroons, also called rochers coco. Made with shredded coconut, sugar, and egg whites, they bake in about 30 minutes and turn out chewy inside with a crisp, golden outside.
What are congolais?
Congolais are French coconut macaroons made with shredded coconut, sugar, and egg whites. The name means "Congolese" in French, a nod to the Democratic Republic of the Congo, a former French colony. In France, they are also called rochers coco or rochers noix de coco, meaning "coconut rocks."
They are a classic of French home baking, and the original recipe does not use sweetened condensed milk. After testing dozens of versions, I settled on this one for coconut macaroons without condensed milk, chewy on the inside and golden on the outside.
Coconut macaroons vs. macarons
Macaroons and macarons are both cookies, but they are different. A macaroon ("mac-uh-ROON") is a coconut-based cookie, crisp on the outside and chewy inside. A macaron ("mac-uh-RON") is a meringue-based sandwich cookie made with almond flour.
French macarons can take hours and a lot of patience, while these coconut macaroons come together in less than 30 minutes.
Why you'll love this recipe
- Quick and simple: they take just minutes and use a few pantry ingredients.
- Great for leftover egg whites: a perfect way to use up whites from other recipes.
- Naturally gluten-free: a good option for people avoiding gluten.
- Fun to bake with kids: even small children can help shape the mounds.
- Easy to scale: make more or fewer depending on how many you need.
- Great for gifting: pack them in a box or jar tied with a ribbon.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Shredded coconut: use unsweetened shredded coconut, not large coconut flakes. You can also use fine desiccated coconut, but it will produce more compact cookies. Store opened coconut in an airtight container in the refrigerator or freezer.
- Sugar: use granulated sugar or caster sugar to make these cookies, congolais.
- Egg whites: the recipe calls for large egg whites. Separate them from egg yolks while the eggs are chilled. Use an egg separator if desired.
- Applesauce: use unsweetened store-bought applesauce.
Equipment
You need only a few basic tools to make these coconut macaroons:
- large mixing bowl
- rubber spatula
- wooden spoon
- medium cookie scoop
- baking sheet
- wire rack
How to make congolais
Step 1. Heat oven to 430°F (220°C). Line a baking sheet with parchment paper.
Step 2. Place coconut and sugar in a large bowl. Add the egg whites and applesauce, and mix with a large rubber spatula, then by hand (photo 1).
Step 3. Heat the mixture in a bain-marie (water bath) until it reaches 122°F (50°C), stirring with a wooden spoon (photo 2).
Step 4. Using a medium cookie scoop, a small ice cream scoop, or two spoons, scoop the coconut mixture into the prepared baking sheets.
Step 5. Space the little mounds about 2 inches (5 cm) apart (photo 3). Bake the macaroons for 6 to 7 minutes until golden brown.
Step 6. Rotate the cookie sheet front to back halfway through baking to ensure even baking.
Step 7. Remove cookies from the oven and let cool on the baking sheet for about 5 minutes (photo 4).
Step 8. Then transfer them to the cooling rack to cool them completely.
Recipe variations
- Chocolate-dipped: drizzle or dip the coconut macaroons in melted dark, milk, or white chocolate, shake off the excess, and refrigerate for a few minutes to set.
- Extra flavor: add a little vanilla, almond, or coconut extract to the mixture to boost the coconut taste.
- Sprinkle-loaded: Stir in 1 tablespoon of sprinkles for a festive look.
- Jam-filled: Press a thin layer of coconut mixture into the mold, add a little jam, then cover with more mixture, patting it into any gaps.
- With or without condensed milk: This recipe skips the sweetened condensed milk, but you can add it for a softer, sweeter cookie.
Storing & freezing
Store coconut macaroons in an airtight container at room temperature for 3 to 4 days, or in the refrigerator for up to a week.
You can freeze them two ways. Before baking, freeze the shaped mounds in an airtight container with parchment between the layers, then bake straight from frozen, adding 2 to 4 minutes. Or after baking, freeze the cooled cookies until solid, transfer to a container for up to 3 months, and thaw at room temperature for 2 to 3 hours.
Expert tips
- 40 g of egg whites is approximately equal to 1 raw fresh egg white from an extra-large chicken egg.
- For more compact macaroons, use a food processor to break down the shredded coconut. In this case, measure coconut after it has been pulsed.
- Do not overbake your cookies, as they can dry out easily.
Recipe FAQ
What is the meaning of macaroons?
Macaroons are a type of cookie made with egg whites, sugar, and ground almonds or coconut for their signature texture.
What is the origin of coconut macaroons?
The macaroons' history points to Venetian monks in the 8th or 9th century who made almond cookies for Catherine de' Medici. She brought the monks' cookies to France in the 16th century. According to another legend, two French nuns paid for their lodging in Nancy, France, by making pastry and selling their macaroons.
Are these cookies gluten-free?
Coconut macaroons are naturally gluten-free since the recipe doesn't include any flour.
Can you use fresh coconut to make coconut macaroons?
The authentic recipe uses dry coconut. If you have fresh coconut, it is best to use it in another recipe because it will behave differently when baked.
How do you say coconut in French?
Coconut in French is noix de coco, pronounced as /nwa d(É™) ko.ko/.
How to make a bain-marie/water bath?
To make a bain-marie/water bath, fill a saucepan with about 2 to 3 inches (5 to 7 cm) of water and bring it to a boil. Place the ingredients you need into a smaller saucepan or bowl and set it on top of the first saucepan (make sure there is some space between the water and the smaller container). Heat the mixture: when you need to remove the container from a bain-marie, watch out for hot steam!
How many calories are in a coconut macaroon?
Each macaroon has about 72 calories.
Love coconut recipes? Try these next!
- Flan de Coco (Coconut Flan)
- Coconut Dacquoise (Dacquoise de Coco)
- Ottolenghi Louise Cake with Plum and Coconut
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PrintRecipe card
Congolais (French Coconut Macaroons / Rochers Coco)
This congolais recipe makes French coconut macaroons (rochers coco) with just 4 ingredients in 30 minutes. They are chewy on the inside and golden on the outside.
- Prep Time: 23 minutes
- Cook Time: 7 minutes
- Total Time: 30 minutes
- Yield: 10 macaroons 1x
- Category: Cookies
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 3.5 oz (100 g) shredded coconut
- â…“ cup + 1 tablespoon (90 g) granulated sugar
- 2.5 tbsp (40 g) egg whites (see note #1)
- â…” tbsp (10 g) unsweetened applesauce
** If needed, please refer to Baking Conversion Charts.
Instructions
- Preheat oven to 430°F (220°C). Line a baking sheet with parchment paper. Place coconut and sugar in a large bowl. Add the egg whites and applesauce, and mix with a rubber spatula, then by hand. Heat the mixture in a bain-marie/water bath until it reaches 122°F (50°C), stirring with a wooden spoon.
- Using a medium cookie scoop, a small ice cream scoop, or two spoons, scoop the mixture onto a baking sheet, spacing them 2 inches (5 cm) apart. Bake the macaroons for 6 to 7 minutes until golden brown. Rotate the baking sheet from front to back halfway through the baking time to ensure even baking. Remove cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
Notes
- 40 g of egg whites is approximately equal to 1 raw fresh egg white from an extra-large chicken egg.
- For more compact macaroons, use a food processor to break down the shredded coconut. In this case, measure coconut after it has been pulsed.
- Do not overbake your cookies, as they can dry out easily.
- Store coconut macaroons in an airtight container at room temperature for 3 to 4 days.
Nutrition
- Serving Size: 1 macaroon
- Calories: 72
- Sugar: 9.8 g
- Sodium: 6 mg
- Fat: 3.4 g
- Saturated Fat: 3 g
- Carbohydrates: 10.7 g
- Fiber: 0.9 g
- Protein: 0.8 g
- Cholesterol: 0 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from Christophe Felder at www.camille-patisserie.com. It was originally published on March 03, 2019. The recipe has been revised to include improved content and photos.
Natalie says
I love coconut macaroons! These look so delicious and gooey!
Irina Karulina says
Thank you Natalie!
Pina says
You had me at 4 ingredients! I love the flavors in this dessert!
Irina Karulina says
Really? I hope you will make these coconut macaroons ASAP!:)
kim says
Love how easy and scrumptious these are! I'll be making these again and again!
Irina Karulina says
They are easy and delicious! Right?!:)
Amy says
Such a classic recipe, so delicious!
Irina Karulina says
Amy, I agree with you. Thanks!
Danielle says
It's been so long since i had a macaroon. They used to be my favorite cookies. Can't wait to give these a try!
Irina Karulina says
Danielle, you will love them!:)
Katie says
These are the best little dessert to bring to a party or cookie exchange. We love them!
Irina Karulina says
Katie, it is true! Plus, these cookies are effortless to make!
Krissy Allori says
These are one of my husband's favorite cookies. I'm going to use your recipe that looks so simple and make him some this week. Thank you!
Irina says
Happy baking and enjoy these French cookies, Krissy. Please, let me know how they turn out!
Stela says
Hello, what would be a good substitute for the applesauce? Thank you!
Irina says
Hello Stela, thanks you for your ineterst in the recipe. uUfortunately, this recipe does not take to substitutions with applesauce. If you cannot buy it, you can make it yourself. It is so easy! Peel apples, cut into medium-sized cubes, place in a saucepan and cover with plastic film. Cook over medium heat for 7 minutes. Then remove the film and cook apples over high heat for 11 minutes, while stirring continuously. Once the liquid is evaporated, the applesauce is ready. You will get 8.8 oz(250 g) applesauce from 21 oz (600 g) apples.
Dannii says
I have always wanted to try making these myself, and this looks really easy.
Irina says
Happy baking and enjoy the recipe, Dannii!
Beth Sachs says
Such an easy recipe, and they remind me of my grandma.
Irina says
Oh, it is so sentimental and emotional, Beth. Happy baking!
Claudia Lamascolo says
These really sound and look delicious, and my mom's favorite cookies.
Irina says
WOW! Please, let me know if you make it, Claudia. 🙂
Bintu says
I love that you only need four ingredients for these! We love macaroons in this house, so we will definitely be giving these a try.
Irina says
Perfect, Bintu! Please, let me know if you have any questions.
Julia says
Delicious! I love that I can freeze these for later!
Irina says
Thanks, Julia. Please, enjoy the recipe!
Shashi Charles says
I love macaroons but hardly ever make them, so looking forward to trying out your recipe soon as these are making my mouth water!
Irina says
Happy baking and enjoy the recipe, Shashi!
Jamie says
These are easy indeed and so delicious! I love how it's made with just a handful of ingredients. You can't get more simple than that!
Irina says
You are right, Jamie. Thanks for visiting the recipe.
Dannii says
Any dessert with coconut in it is good with me. These look pretty simple to make, so I am going to give them a try.
Irina says
Yes, these are for coconut lovers, Dannii! 🙂
Caroline says
I haven't had coconut macaroons in so long; these look like a nice balance of crisp outside and soft inside.
Irina says
I hope you will make them one day, Caroline! Thanks for stopping by. 🙂
Helen says
These look great. I love coconut in anything!
Irina says
Thanks, Helen! Please, enjoy the recipe. 🙂
Dani says
How many cups of coconut are needed?
Irina says
Hi Dani, I have just measured for you: 1 cup + 2 tablespoons. Happy baking!
Celine says
Can I use stevia to make the sugar-free or completely omit sugar? Thanks.
Irina says
Hi Celine, thank you for your interest in the recipe. Unfortunately, I have never tried making this macaroons recipe with stevia, so I cannot give any suggestions.