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Coconut Macaroons: Congolais or Rochers Coco

A baked batch of macaroons on a baking sheet lined with parchment paper.

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5 from 15 reviews

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.

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 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.
  2. 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

  1. 40 g egg whites approximately equal 1 raw fresh egg white from an extra large-sized chicken egg.
  2. 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.
  3. Do not overbake your cookies, as they can easily dry out.
  4. Coconut macaroons can be stored in an airtight container at room temperature for 3 to 4 days.

Nutrition

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