Rochers coco ou congolais maison | Light and quick recipe

Rochers coco ou congolais maison | Light and quick recipe


And hello everyone! After the famous homemade bounty, a gourmet recipe for young and old alike. I still had some rapped coconut left, so I had a mad desire to make my own. Congolese house. This little pastry, also known as rochers coco, has a texture that’s both grainy and chewy, and it’s so good in the mouth. As you’ll see, the recipe is very simple – you only need 3 ingredients – and very quick. This means that on the last few minutes, you mustn’t stray too far from the oven, otherwise your Congolese will be as tanned as the inhabitants of the Congo! According to the “on dit”, the Congolese come from the Congo and the coco rocks from the West Indies.

For the record, coco rocks first appeared during the French Revolution, thanks to two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, who left Paris for Nancy to seek asylum. To pay for their accommodation, the two nuns baked and sold their macaroons. These were first known as “macarons des sœurs”.


✖️ Preparation time | 10 minutes

✖️ Cooking time | 15 minutes

✖️ Quantities: 26 coconut rocks




1 electric mixer, 1 bowl, and your hands (I’ve read that the coco rochers can also be made without a mixer, just by folding in the egg whites, but we haven’t tested it to tell you about it).








  • 4 egg whites
  • 120 grams brown sugar
  • 300 grams rapped coconut
  • 1 pinch salt
  • 1/2 teaspoon vanilla powder
  • 50 to 100 grams of dark chocolate (for those with a sweet tooth)
  • baking paper




  1. Heat your oven to 180 degrees
  2. Whisk the egg whites in a large bowl until stiff.
  3. Fold in the egg whites, a pinch of salt and the vanilla, then gently fold in the sugar and the shredded coconut. Stir until a nice paste forms
  4. Use your hands to make little balls by pinching on 2 sides to form a cone or mini volcano!
  5. On a baking tray lined with baking paper or parchment paper, arrange your coconut rochers next to each other, without sticking them together too much.
  6. Bake for 15 minutes at 180 degrees, checking your oven regularly after 10 minutes. Coconut rochers should be golden brown, not burnt!
  7. Once the coconut rochers are cooked, take them out of the oven to cool for a few minutes.
  8. In a saucepan, melt your chocolate in a bain-marie or in a micro-melter (be careful not to overheat).
  9. Using your hands, dip the underside of your coconut rochers directly into the chocolate, then place them upside down on a plate and chill until the chocolate sets. If you have a sweet tooth, you can completely coat your coconut rochers in chocolate (you’ll let me know if it tastes good?).
  10. Your rochers are ready to enjoy with a cup of tea or coffee.




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