Coco Rochers


Preparation info

  • Difficulty


  • 20


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Sophie, our French pastry chef, taught me how to make these fantastic French biscuits. You can make them as large as you wish. I love them small, almost like chocolates. This recipe is for approx. 20 biscuits.


  • 125 g (4 oz/1⅓ cups) desiccated (shredded) coconut
  • 125 g (4 oz/½ cup) sugar
  • 2 egg whites

And also

  • 90 g (3 oz) white chocolate, in chunks
  • 90 g (3 oz) dark chocolate, in chunks
  • 1 tbsp desiccated (shredded) coconut


Beat the coconut, the sugar and the egg whites swiftly into a thick batter. Roll into balls the size of a golf ball and with thumb and index finger press a top, thus creating a ‘hill’.

Preheat the oven to 170°C (340°F/Gas 3). Place the hills on a sheet of baking paper on a baking tray and bake for approx. 12 minutes until light brown. Leave to fully cool. Melt the chocolate over a bain-marie and dip the tops of the biscuits into the chocolate. Sprinkle with coconut and leave to set until the coffee is ready.