Recipe: Coconut Rocher

Oh my goodness, it has been about a month since my last post!

My excuses: I have been busy helping set up and run a French boulangerie, then we were in Venice for a whirlwind weekend, this week I’ve been working on a wedding cake and a 90th & 95th birthday cake… whew! I have a half-written blog about the food in Venice that I just need to sit down and finish – it’s been waiting for about three weeks…

But at work today I made these delicious and very simple Coconut Rocher, so I thought I’d fit in a quick post this evening.

This recipe is a great alternative to traditional macaroons – I made some recently and they were very dry and not great. Perhaps it was something I did wrong, but these Coconut Rocher were perfection first try, so I’m not going to bother with my macaroon recipe any more.

Also, there are only 4 ingredients and if you’re an avid baker you’re likely to always have the supplies in to whip a batch of Coconut Rocher up whenever you fancy it.

Lastly – I had never heard of these before! It’s a pretty rare occurrence to find something new when you’re a professional baker and with the frenzied baking craze that is currently happening.

RECIPE

You will need

100g desiccated coconut
100g caster sugar
10g plain flour
1 egg

Method

1. Preheat oven to 220 C / 200 C fan / 400 F / Gas 6 and grease/line a baking tray.

2. Mix all the ingredients together. Form into balls and then pinch each ball into a pyramid shape.

3. Bake for around 10 minutes – mine were small so took a little less time. The rocher are cooked when they are a lovely golden brown colour.

(Image from Google – I was too distracted at work to remember to take an ‘after’ picture!)