Small, ultra-gourmet bites to devour at any time of the day (or just at snack time - let's not exaggerate), I name them Coconut-almond rocks & chocolate icing ! What you have to do to find healthy alternatives to our industrial snacks! :) You probably already know about Coconut Rocks, you may have even made them in your childhood: these include almond powder for a denser texture, and whole sugar instead of refined sugar. I really wanted them to be less sweet than I remembered, and I think I found the right dosage (this does not prevent you from adjusting the amount of sugar to your taste!).
What's really cool about this recipe is that you only need 5 ingredients, and you may already have them all in your cupboards: egg whites, grated coconut, almond powder, whole sugar and baking chocolate. Nothing more! As for making it, it's child's play (in fact, it's the perfect recipe to make with your toddlers). I prefer a little rest time in the refrigerator before molding the little rocks to make this step easier. You will let them cool a little on a rack before tackling the icing. For these Coconut-Almond Rocks, I prefer to dip only their base in the melted chocolate, because otherwise their flavor would be completely swallowed up by the chocolate, which would be a shame!
Needless to say, with this batch of 16 small rocks, I wasn't able to stock up for several days (I don't understand, my confined people threw themselves on it!).
In any case, I sincerely hope that you will like the recipe! See you at the bottom of this article. Don't hesitate to share your creations on the networks by tagging me so that I can see them :)
- 4 egg whites way
- A pinch of salt
- 1 cc natural vanilla extract
- 60 g rapadura or other whole sugar if you prefer white sugar add 100g
- 210 g finely grated coconut
- 50 g almond meal
- 150 g dark chocolate pastry
- In a bowl, combine the whole sugar, the grated coconut and the ground almonds.
- Apart, beat the egg whites until stiff (soft, but they must hold together anyway) then incorporate the whites into the dry ingredients. Add the vanilla extract. Mix one last time.
- Put in the refrigerator for 30 minutes, this will facilitate the modeling of the rocks.
- Preheat the oven to 170 ° traditional heat. Shape small balls (I made 16) in the palm of my hand then place them on a baking sheet with baking paper. Then, on the plate, model small rocks (it doesn't have to be perfect!). Bake for about 12-15 minutes depending on the size of your rocks: the top should be lightly browned. Leave to cool on a rack.
- Melt chocolate in microwave or double boiler in a bowl. Once the rocks have cooled, dip the bottom of each rock in chocolate then place on baking paper to dry, they will then peel off easily. With the rest of the chocolate, make "streaks" on the top of each rock using a small spoon.
How greedy these rocks are!
When someone mentions coconut to me, I can't resist for long! With this layer of melted chocolate, it's irresistible...
this looks so good!