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.