Rochers Recipe

Prepare

Preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper or silicone baking mats. Have a small cookie scoop (about 1 tablespoon) or two spoons ready.

In a large mixing bowl, combine the shredded coconut and a pinch of fine sea salt. Stir to evenly distribute the salt.

In a separate bowl, whisk the egg whites lightly just to break them up (do not whip to soft peaks). Add the sweetened condensed milk and vanilla extract to the egg whites and whisk until smooth and homogenous.

Pour the condensed milk mixture over the shredded coconut. Using a rubber spatula or wooden spoon, fold the ingredients together until the coconut is fully moistened and the mixture holds together when pressed. Mixture should be sticky but not runny.

Portion the mixture into rounded mounds using the cookie scoop (about 1 tablespoon) or two spoons. Place each mound on the prepared baking sheets about 1 inch (2.5 cm) apart. Lightly press the top if you prefer a flatter rocher; leave rounded for a traditional domed rocher.

Optional: For a decorative dusting, lightly sift a little confectioners' sugar over the tops before baking.

Bake in the preheated oven for 18–22 minutes, rotating the pans halfway through baking, until the rochers are golden brown on the edges and just starting to brown on the tops. Bake time will vary with oven and coconut moisture.

Remove from oven and let the rochers cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

If coating with chocolate, place the chopped chocolate in a heatproof bowl. Warm gently and melt the chocolate using a double boiler (set the bowl over simmering water without touching the water) or short bursts in the microwave (15–20 seconds, stir, repeat) until melted and smooth.

Stir in the neutral oil to thin and give the chocolate a shiny finish. Allow the chocolate to cool slightly but remain fluid.

Working with cooled rochers, use a fork to dip the bottom half of each into the melted chocolate, letting excess chocolate drip back into the bowl. Place dipped rochers back onto parchment. For a fully coated rocher, you can spoon chocolate over the top and smooth with the back of the spoon.

Once dipped, let the chocolate set at room temperature for about 30–60 minutes, or speed up by chilling on a tray in the refrigerator for 10–15 minutes. Keep refrigerated if your kitchen is warm to prevent melting.

Store finished rochers in an airtight container at room temperature for up to 4 days, or refrigerate for up to 10 days. If refrigerated, bring to room temperature for 15–20 minutes before serving for best texture.