My boss left a little magazine cutout with some recipes she found for me (she knows that I eat dairy free and my Chéri eats sans gluten). I was so touched that I was inspired to make one particular recipe to share with my colleagues.
Rochers Coco, has go to be the easiest recipe for the biggest taste. Bite sized coconut/vanilla sublime goodness… and my whole house smelled incredible while making them!
Prep time took about 10 minutes, cook time 15 and cleanup not even five. This is a great treat to have on hand for kids when they get home from school or in lieu of a fancy dessert if you don’t have time to make a chocolate soufflé or a tiramisu. And then of course, they are dairy and gluten free!
Mix one egg white with 70 grams of sugar, add the vanilla seeds from a deep vanilla bean for flavor, add 100 grams of finely shredded coconut, and I tossed in a pinch of salt to taste and a few dashes of ground cinnamon!
Once everything is well blended together, using your hands (you’re going to get sticky) squich a small amount (about a heeping tablespoon’s worth) in the palm of your hand until you have a little ball. Set them on a wax paper baking tray about 1 inch apart.
Bake at 160° Celsius for 15 minutes. Then let them cool for about 15 minutes. And voilà!