First of all, I apologize. It's been 10 days since I posted. I've been busy, mind you, but didn't do anything new that warranted posting. I did make more of the faluche, as my daughter wanted some individual ones to make as sandwiches to take to school, but didn't get around to something else until today. So here it is!
This morning, I made "rochers", a Belgian specialty one can now find anywhere. Although I don't make them often, they are a favorite with my daughter and her friends. They are very sweet and sticky, so one cannot eat many at a time (which I guess is a good thing! ;-D ).
Recipe
Ingredients:
Preparation:
Notes:
- 1 bag of unsweetened shredded coconut (14 oz.)
- 1.5 cup of sugar
- 4 egg whites
- 1 tsp of almond extract
- 1 tsp of vanilla extract
Preparation:
- Preheat oven at 350 degrees.
- Mix all ingredient in a bowl until well blended.
- Form small balls (1.5 in) and place on a baking sheet covered with parchment paper.
- Bake for 15 minutes.
- Let it cool on a cooling rack (I just pulled the parchment paper onto the cooling rack).
Notes:
- Next time, I will probably reduce the amount of sugar to 1 cup or make sure I use unsweetened coconut. I will also mix with 3 egg whites and only add the 4th if I need more binding.
- You can replace the almond and vanilla extract with any kind of extract you like that would be compatible with coconut. I used what I had on hand.
- When baking, you will see the sugar and egg whites spread, so that when baked, each rocher will have a "collar". I used a 2" round cookie cutter to remove that "collar", but wait until your cookies are completely cool.
- It is hard to determine when it is ready as the top browns but the inside stays gooey. I made the mistake of putting two sheets together in the oven and a couple cookies did not cook properly.
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