Here is a recipe for French coconut macaroons (rochers coco) or congolais that are so easy to make and taste amazing. They are prepared with only 4-ingredients and take 30 minutes from start to finish.
Have you ever heard of these fancy-sounding macaroon cookies called congolais in French, where the main ingredient is coconut?
The word "congolais" translates as "Congolese" in English, meaning residents from the Democratic Republic of the Congo, a former French colony.
The French call coconut macaroons rochers noix de coco, meaning "coconut rocks" in English, or simply rochers coco translated as "coco rocks."
But the most common English name for these cookies is French coconut macaroons.
They are iconic of classic French cuisine. The original recipe does not require sweetened condensed milk.
I have tried to make dozens of recipes for these cookies, with sweetened condensed milk and, without it, shredded coconut macaroons and made with desiccated coconut.
And I believe that I finally found a recipe for the best coconut macaroons without condensed milk.
These are my favorites. They are chewy on the inside and crisp and golden brown on the outside.
They are incredibly easy and quick to make. You will make perfect coconut macaroons following this step-by-step congolais recipe, and your cookies will look as pretty as mine.
Could you imagine that there is a National holiday devoted to coconut macaroons?
For example, National Macaroon Day is celebrated annually on May 31st.
Jump to:
What are coconut macaroons?
Macaroon, known as "congolais" or "rocher coco" in France, is a coconut cookie (rare almond cookie) made with sugar and egg whites.
Interestingly, the word "macaroon" comes from Italian maccarone meaning "paste."
But the true macaroons meaning behind this delicacy doesn't start until you take your first bite into its sweetness.
What's the difference between a coconut macaroon and a macaron?
Macaroon and macaron are classified as cookies, but they are pretty different.
Macaroon is a coconut-based cookie with a crisp and chewy exterior and a moist and chewy interior. Macaron is a different thing; it is a meringue-based cookie.
The correct macaroons pronunciation is "mac-uh-ROONs," while macarons pronunciation is "mac-uh-RONs."
You can easily spend hours in the kitchen stress-making French macarons.
Making French macaroons takes less than 30 minutes. Now, what would you choose to make?
Why you should try this recipe
This coconut macaroon recipe takes just minutes and can be made with simple ingredients found in your kitchen pantry.
By the way, it is a perfect way to use leftover egg whites.
These delicious French coconut cookies are naturally gluten-free and are perfect for people with gluten intolerance.
These cookies are so adorable that you could make them with the family for a fun day baking.
You can quickly scale the recipe up or down depending on how many people you plan to serve.
So these little treats will be perfect for celebrating any occasion, and even small children can easily master the recipe.
Finally, if you want to give your favorite person a sweet treat during the holiday season, these best macaroons will make their mouths water.
Just pack them in an elegant box or jar and tie them with a stunning ribbon for the perfect present.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
Shredded coconut: it is the star of this simple macaroon recipe. Please, don't confuse shredded coconut with much larger coconut flakes.
Fine-textured desiccated coconut can be used in place of the coarser, shredded coconut for the fluffier variety. This will give you a more compact cookie.
Once you open the coconut, please keep it in an airtight bag in the fridge or even in the freezer.
Please, choose unsweetened coconut over the sweetened one.
Sugar: use granulated sugar or caster sugar to make these fancy-ish sounding 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.
How to make coconut macaroons
Heat oven to 430 degrees F/220 degrees C. Line a baking sheet with parchment paper.
Place coconut and sugar in a large bowl. Add egg whites and applesauce and mix all with a large rubber spatula, and then by hand (photo 1).
Heat the mixture in a bain-marie/water bath until it reaches 122 degrees F/50 degrees C, stirring with a wooden spoon (photo 2).
Using a medium cookie scoop, a small ice cream scoop, or two spoons, scoop the coconut mixture into the prepared baking sheets.
Space the little mounds about 2 inches/5 cm apart (photo 3). Bake the macaroons for 6 to 7 minutes until golden brown.
Rotate the cookie sheets from front to back halfway through the baking time to ensure even baking.
Remove cookies from the oven and let cool on the baking sheet for about 5 minutes (photo 4).
Then transfer them to the cooling rack (aka wire rack) to cool them completely.
Recipe variations
Coconut macaroons recipes call for a variety of ingredients and methods to create your perfect cookies.
You can find them with or without condensed milk, as well as vanilla extract and almond extract too.
Some recipes call for coconut extract to enhance the coconut flavor of cookies.
Still, the choice of macaroons is a personal one. Some people like them plain, while others prefer the added chocolate flavor in their cookie treats.
Try drizzling or dipping yours in dark melted chocolate.
For now, just melt some chocolate in a double boiler or a microwave-safe bowl, stirring every 30 seconds. Then dip the bottoms of the macaroons in chocolate.
When you finish making the chocolate-dipped macaroons, be sure to shake off chocolate excess and place them on a lined baking sheet.
Refrigerate for a few minutes for the chocolate to set. This extra step is optional, though.
Dark chocolate is always a favorite, but you can't go wrong with milk or white chocolate either.
You can also add in some extra steps for an even more amazing treat during the holiday season.
For example, make sprinkle-loaded macarons: add one tablespoon sprinkles to the coconut macaroon dough. Then proceed with the recipe.
Or make jam-filled coconut rocher cookies. Just place a thin layer of coconut mixture onto the baking tray, add a bit of jam to the center, and top off with more coconut mixture.
You may need to use your hands to pat the mixture into any gaps.
Storing and freezing
Coconut macaroons can be stored in an airtight container at room temperature for 3 to 4 days or in the refrigerator for one week.
There are two options to freeze macaroons: before and after baking.
Option 1: before baking
Place macaroons in an airtight container with parchment paper between each layer to prevent cookies from sticking together.
Bake frozen cookies, but add 2 to 4 extra minutes to the baking time.
Option 2: after baking:
Keep macaroons on a baking sheet and freeze them. Once the cookies are frozen, transfer them to a Ziploc freezer bag and keep them for one month.
Thaw cookies at room temperature for 2 to 3 hours.
Expert tips
- 40 g egg whites approximately equal to 1 raw fresh egg white from extra large size chicken egg.
- If you want to make more compact macaroons, use a food processor to break shredded coconut down. In this case, measure coconut after it has been pulsed.
- Do not overbake your cookies, as they can easily dry out.
Frequently asked questions
Macaroons are a type of cookie made with egg whites, sugar, and ground almonds or coconut to give them their signature texture.
The macaroons history points to Venetian monks in the 8th or 9th century who made almond cookies for Catherine de' Medici. She was the one who brought the monks' cookies to France in the 16th century. According to another legend, the two French nuns paid for their lodging in Nancy, France, by making pastry and selling their macaroons. Thus, these were first known as u0022Sister's macaroons.u0022
Coconut macaroons are naturally gluten-free since the recipe doesn't include any flour.
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.
Coconut in French is noix de coco, pronounced as /nwa d(ə) ko.ko/.
To make a bain-marie/water bath, fill a saucepan with about 2-3 inch/5-7 cm of water and bring it to a boil. Place the needed ingredients into a smaller saucepan or a bowl and put it on top of the first saucepan (make sure that there is some space between the water and the smaller container). Heat the mixture: once you need to remove the container from a bain-marie, be careful of hot steam!
Love coconut recipes? Try these next!
Browse all the Cookie Recipes
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PrintRecipe card
Coconut Macaroons: Congolais or Rochers Coco
Here is a recipe for coconut macaroons (rochers coco) or French congolais that are so easy and taste amazing. They are made with only 4-ingredients and take 30 minutes from start to finish.
- 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
- ⅓ cup + 1 tablespoon (90 g) granulated sugar
- 2.5 tbsp (40 g) egg whites (see note #1)
- ⅔ tbsp (10 g) unsweetened applesauce
** If needed, please refer to Baking Conversion Charts.
Instructions
- Preheat oven to 430 degrees F/220 degrees C. Line a baking sheet with parchment paper. Place coconut and sugar in a large bowl. Add egg whites and applesauce and mix all with a rubber spatula, and 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 into a baking sheet, placing 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 on a wire rack to cool completely.
Notes
- 40 g egg whites approximately equal 1 raw fresh egg white from an extra large-sized chicken egg.
- If you want to make more compact macaroons, use a food processor to break shredded coconut down. In this case, measure coconut after it has been pulsed.
- Do not overbake your cookies, as they can easily dry out.
- Coconut macaroons can be stored 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. All posted pictures are mine.
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.