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Coconut and dark chocolate rocher |

Brunch, Vegetarian, Gluten free, Sweet, Chocolate, Biscuit Dough

Coconut comes to the fore, in this cookie that enters the traditional pastry world, adorned with a dark chocolate glaze.

Note

Remember that 3 egg whites correspond to 90g of mass.

If you use chocolate that's too hot or too cold for the glaze, it may whiten over time, and the finish will be less appetizing.

Ingredients

Recipe for 4

Biscuit

200 Gr

Unsweetened grated coconut

200 Gr

Sugar

3 Unit(s)

Egg white

1 Unit(s)

Vanilla bean

Chocolate glaze

300 Gr

Dark chocolate

Preparation time: 20 min

Preheat your Oven at 464 °F

Setting up

Place the chocolate on a bain-marie, making sure that the bowl is completely dry, with no trace of moisture. Once the chocolate has melted, leave it on the corner of the counter to cool. Ideally, wait until the chocolate is between 29°C and 31°C (84.2°F and 87.8°F) before using.

Using a paring knife, split the vanilla pod lengthwise, then use the blade to remove the vanilla seeds.
Biscuit

In a bowl, mix the sugar and coconut, then add the vanilla seeds.

In another bowl, beat the egg whites just until frothy, then fold into the first mixture.

Using your hands, shape the mixture into balls. (equivalent to a scoop of ice cream)

Place them on a baking tray lined with parchment paper. Leave a space of about 5 cm between each ball.

Bake in a hot oven for approximately 10 minutes.
Glaze

Make sure your melted chocolate is at the right temperature (ideally).

Once the cookies are cold, all you have to do is dip them in the chocolate.

Place them on baking paper and allow the chocolate to harden, or place them in the fridge for around two minutes.

Finish with a light dusting of powdered sugar if desired.