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Congolais (French Coconut Macaroons / Rochers Coco)

A baked batch of macaroons on a baking sheet lined with parchment paper.
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5 from 15 reviews

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.

Ingredients

Scale
  • 3.5 oz (100 g) shredded coconut
  • 1/3 cup + 1 tbsp (90 g) granulated sugar
  • 2.5 tbsp (40 g) egg whites (see note #1)
  • 2/3 tbsp (10 g) unsweetened applesauce

** If needed, please refer to Baking Conversion Charts.

Instructions

  1. 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.
  2. 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

  1. 40 g of egg whites is approximately equal to 1 raw fresh egg white from an extra-large chicken egg.
  2. For more compact macaroons, use a food processor to break down the shredded coconut. In this case, measure coconut after it has been pulsed.
  3. Do not overbake your cookies, as they can dry out easily.
  4. Store coconut macaroons in an airtight container at room temperature for 3 to 4 days.

Nutrition

Find it online: https://www.bakinglikeachef.com/congolais-coconut-macaroons-by-christophe-felder/