|Preparation||Start to finish|
|49 min.||49 min.|
|1||Preheat oven to 180°C or 356°F.
In a bowl, pour 90 g caster sugar and 1 egg.
|2||Beat to mix.||3 min.|
|3||Do it quickly, stop as soon as it is well mixed.|
|4||Add 125 g dessicated coconut.||1 min.|
|5||Then mix with your hand or a spatula.||3 min.|
|6||Stop as soon as the mix is homogeneous.|
|7||Form rocks: take small amounts of dough and put on a baking sheet, form into pyramid shapes with a narrow base (they will spread during cooking).
You can also make little balls, or use a forcing bag.
|8||Put in the oven for about 20 minutes (it depends on the size). They should be golden and crusty on the outside, but still soft inside.||20 min.|
|9||Leave to cool on a wire rack.|
For 10 Coconuts rocks : 0.90 €
Per Coconut rocks : 0.09 €
|Dessicated coconut: You can check-out other recipes which use it, like for example: Coconut paste, Coconut tuiles, ... All|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pannacotta and blackcurrant crumble, Chaud-froid of grapefruit, pineapple and lime custard , Corsican tarts, Brioche Tatin, Lemon Confectioner's Custard, ... All|
|Egg: You can get more informations, or check-out other recipes which use it, for example: Pâté de campagne, French custard tart, Tomato tatin, Tatin apples with mascarpone cream, Pistachio shortbread biscuits, ... All|
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