Coconut Dacquoise


  • Egg whites 250 g 8.82 oz 31.25%
  • Superfine or bakers’ sugar 80 g 2.82 oz 10%
  • Confectioners’ sugar, sifted 250 g 8.82 oz 31.25%
  • Shredded coconut, finely ground 220 g 7.76 oz 27.5%


  1. Preheat a convection oven to 160°C/325°F.
  2. Lightly grease the border of a half sheet pan with a coat of nonstick oil spray. Line it with a nonstick rubber mat.
  3. Make a French meringue out of the egg whites and superfine sugar using the method.
  4. Fold the confectioners; sugar and shredded coconut into the meringue.
  5. Spread onto the prepared sheet pan in an even layer.
  6. Bake until the center is dry but the mixture is not colored, 8 to 10 minutes.
  7. Cool at room temperature. Once cool, refrigerate to chill. Once chilled, cut out 7.5-cm/3-in squares.
  8. Reserve refrigerated until ready to assemble the dessert. Discard after 3 days.