Recipe and image by Fiona Hugues
My version of rocher coco or congolais, the fancy little pressed sweet coconutty cones you’ll find in pâtisseries everywhere, especially in Paris. Mine here are the slightly embarrassing unsightly country relative – chunky, toasty, crunchy little nuggets of haphazard delight that are perfect at the end of a long day. Not to be confused with the whimsy little sandwiched fruit macarons that adorn many a high tea, these are substantial treats and rudely hit the spot. Just remember ‘rhymes with hoons’, my delicious fancy but easy macaroons.
5 cups coconut (I use a mix of long thread & coconut chip)
1 can sweetened condensed milk
2 tbsp melted butter
1 tsp vanilla paste
pinch of salt
2 egg whites, whipped to soft peak
milk chocolate for dipping
As I said, another easy one here. Whack everything except egg whites and chocolate into a bowl and mix it all together. Carefully fold in the egg whites. Make sure it’s all mixed well into an awkward sticky mess.
Let it sit for 20–30 minutes. This will help them hold together.
Shape. Using an ice cream scoop or measured spoonfuls, use your hands to make small pointy mounds and sit them on a lined tray. Leave the rough bits – these make lovely toasty crispy edges which is the whole point.
Bake at 165°C fan bake for 25–30 minutes until the tips are toasty and golden. Set aside to cool completely on the tray.
When they are cool, melt the chocolate carefully in 30-second bursts in the microwave, allowing chocolate to sit and soften in between. Dip the macaroon bums in the melted chocolate and drain on a wire rack. They should be chewy, soft, slightly sticky, with golden little spikes of toasted goodness. Keep in an airtight container.