Recette des rochers noix de coco aux pépites de chocolat Tupperware

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine shredded coconut and salt.

In another bowl, whisk egg whites until frothy.

Add sweetened condensed milk and vanilla extract to the egg whites, mixing until well combined.

Fold the coconut mixture into the egg mixture until fully incorporated.

Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, spacing them apart.

Bake in the preheated oven for 15-20 minutes, until golden brown.

Remove from the oven and let cool on the baking sheet for a few minutes.

Melt dark chocolate in a microwave or double boiler until smooth.

Dip the bottom of each coconut rocher into the melted chocolate, allowing excess to drip off.

Place dipped rochers back on the parchment paper to set.

Let the chocolate harden at room temperature or refrigerate for quicker setting.

Serve at room temperature and enjoy your Rochers Coco.

Equipment Needed

Spice Level:

Allergens