How to make coconut rochers with a Thermomix?

Would you like to find out how to make delicious coconut rochers in no time using your Thermomix? Follow these simple steps and treat yourself to these tasty, exotic treats.

To make coconut rochers with a Thermomix, you’ll need the following ingredients: 200g shredded coconut, 150g caster sugar, 2 egg whites, 1 teaspoon vanilla extract and a pinch of salt. You’ll also need a Thermomix, a baking tray, greaseproof paper and a spatula.
Start by mixing the egg whites with a pinch of salt on speed 3 for 2 minutes. Then add the sugar and vanilla extract, and blend at speed 4 for 2 minutes. Mix in the grated coconut on speed 3 for 1 minute to obtain a dense dough. Shape the dough into balls and place on the baking sheet before baking at 180°C for 15 minutes.
These homemade coconut boulders are crispy on the outside and soft on the inside, perfect for a gourmet snack. Add lemon zest, melted chocolate or pistachio chips to personalize your rochers. Store in an airtight tin for long-lasting freshness.

Ingredients and equipment

To make delicious coconut rochers with your Thermomix, here are the ingredients and equipment you’ll need. This recipe is perfect for making crunchy on the outside and soft on the inside, in no time at all.

You will need the following ingredients:

• 200 g grated coconut
• 150 g powdered sugar
• 2 egg whites
• 1 teaspoonvanilla extract
• A pinch of salt

As for equipment, here’s what you’ll need:

• A Thermomix
• A cooking hob
• Parchment paper
• A spatula

Start by pouring the egg whites into the Thermomix bowl. Add a pinch of salt and mix on speed 3 for 2 minutes to obtain slightly stiff whites.

Next, add the sugar andvanilla extract to the bowl. This time, blend on speed 4 for 2 minutes to obtain a smooth mixture.

Pour the shredded coconut into the bowl and mix on speed 3 for 1 minute. The mixture should be dense and sticky.

Preheat oven to 180°C (gas mark 6). Line the baking sheet with parchment paper. Using a spoon or lightly moistened hands, form small balls of dough and place on the baking sheet, flattening them slightly.

Bake for 15 minutes, until lightly browned. Cool on a wire rack before serving.

Ingredients

Making coconut rochers with a Thermomix is child’s play. This quick and easy dessert will delight fans of exotic sweets. All you need are a few simple ingredients and some basic equipment.

• 200 g grated coconut
• 150 g powdered sugar
• 50 g flour
• 3 egg whites
• 1 pinch salt
• 1 teaspoon vanilla extract (optional)

To prepare your coconut rochers, you will also need the following items:

• A Thermomix
• A cooking hob
• Parchment paper
• A maryse
• One tablespoon

Start by preheating your oven to 180°C. Pour the shredded coconut, sugar and flour into the Thermomix bowl. Mix on speed 4 for 15 seconds to blend the dry ingredients.

Add the egg whites, salt and vanilla extract. Blend on speed 3 for 20 seconds, until smooth and slightly sticky.

Line a baking sheet with parchment paper. Using a tablespoon, scoop out small balls of dough and place them on the baking sheet, spacing them evenly.

Bake in the oven for around 15 minutes, until lightly browned. Cool on a wire rack before serving. These little wonders keep well in an airtight tin for several days.

Hardware

To make delicious coconut rochers with a Thermomix, you’ll need a few simple ingredients and a bit of equipment. This recipe is ideal for lovers of exotic sweets who want to prepare a quick and tasty dessert.

Before you start, make sure you have all the necessary ingredients and equipment to hand. Here’s what you’ll need:

• 200 g grated coconut
• 150 g sugar
• 3 eggs
• 1 teaspoon vanilla extract (optional)
• A pinch of salt

• Thermomix
• Hotplate
• Parchment paper
• Soup spoon
• Mixing container (if required)
• Spatula

Start by preheating your oven to 180°C (gas mark 6).

In the Thermomix bowl, add the shredded coconut, sugar and eggs. Blend for 30 seconds at speed 4. If you’d like to add a touch of vanilla, now’s the time to add the vanilla extract.

The dough should be smooth. Use a tablespoon to form small boulders and place on a baking tray lined with baking parchment.

Bake the rochers for about 15 minutes, or until they are lightly browned on top. Keep a close eye on them to make sure they don’t burn.

Once cooked, leave the coconut rochers to cool before eating. These little wonders can be stored in an airtight tin for a few days, but they’ll probably disappear long before that!

Preparation

To make delicious coconut rochers with a Thermomix, here are the ingredients and equipment you’ll need:

• 200 g grated coconut
• 100 g powdered sugar
• 2 egg whites
• 1 pinch salt
• Thermomix
• Sheet of baking paper
• Bowl
• Baking sheet
• Soup spoon

Preheat your oven to 180°C to prepare the ground.

Pour the 200g shredded coconut and 100g caster sugar into the Thermomix bowl. Blend for 10 seconds at speed 4. This ensures that the mixture is well blended.

Add the 2 egg whites and the pinch of salt to this mixture in the Thermomix bowl. Mix again for 20 seconds on speed 3 to obtain a sticky dough.

Using a tablespoon, shape the dough into small boulders and place on a baking sheet lined with baking paper. Be sure to space the boulders well apart so that they don’t touch each other as they bake.

Place the coconut rochers in the preheated oven and bake for around 15 minutes, until golden on top.

Remove the coconut rochers from the oven and leave to cool on a wire rack before serving. They’ll be crisp on the outside and soft on the inside, perfect for a snack or dessert.

Decoration and conservation

To make coconut rochers with a Thermomix, start by gathering the following ingredients:

• 125g shredded coconut
• 125g caster sugar
• 2 egg whites
• 1 pinch salt
• 1 teaspoon vanilla extract (optional)

Place the egg whites and pinch of salt in the Thermomix bowl. Mix on speed 3 for 2 minutes, until stiff peaks form.

Add sugar and vanilla extract if using. Mix on speed 2 for 30 seconds.

Add the grated coconut. Mix on speed 2 for 1 minute, until smooth.

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Spoon small balls of dough onto the baking sheet.

Place in the oven for 12-15 minutes, until lightly browned . Leave to cool before serving.

For an original decorative touch, you can dip the base of the rochers in melted chocolate and leave to harden on a sheet of parchment paper. This will add a visually appealing gourmet touch.

Coconut rochers keep well in an airtight tin. You can keep them at room temperature for up to a week, or refrigerate them for extended freshness.

Feel free to experiment with variations, such as adding lemon or orange zest for a fruitier flavor, or including slivered almonds for a little extra crunch.

Decoration

Coconut rochers are irresistible little sweets, ideal to accompany a cup of tea or coffee. Thanks to the Thermomix, they’re child’s play to prepare, and in just a few simple steps you’ll have soft, golden rochers to your liking.

To make coconut rochers, you need :

• 200g grated coconut
• 150g sugar
• 3 egg whites
• 1 teaspoonvanilla extract (optional)

Start by preheating your oven to 180°C (th.6). Place the shredded coconut and sugar in the Thermomix bowl. Blend at speed 4 for 10 seconds to combine the ingredients.

Then add the egg whites and vanilla extract. Mix on speed 3 for 15 seconds, until smooth.

Use a tablespoon to form small balls of dough, which you place on a baking sheet lined with parchment paper. Be sure to space the rocks slightly apart so they don’t stick together during baking.

Bake for 10-15 minutes, until lightly browned. Keep a close eye on them, as they can brown quickly.

To give your coconut rochers a personal touch, you can decorate them with melted chocolate. Once the rochers have cooled, dip them halfway into the melted chocolate, then leave to set at room temperature or in the fridge.

To store your coconut rochers, place them in an airtight tin. They’ll keep for 3 to 4 days. If you want to keep them longer, you can also freeze them.

In addition to melted chocolate, think about sprinkling your rochers with shredded coconut for an even more gourmet effect. You can also add sugar pearls or pistachio chips to add color and crunch.

Advice

To make coconut rochers with your Thermomix, start by assembling the following ingredients:

• 200 g grated coconut
• 150 g sugar
• 3 eggs
• 1 teaspoon liquid vanilla (optional)

Place the eggs and sugar in the Thermomix bowl. Blend on speed 4 for 2 minutes until frothy. Add the liquid vanilla and grated coconut. Blend on speed 3 for 1 minute until smooth.

Preheat oven to 180°C (gas mark 6). Using a spoon, form small balls of dough and place on a baking sheet lined with parchment paper. Bake for 15 minutes, until golden brown.

To add a festive touch to your coconut rochers, you can dip them in melted chocolate once they’ve cooled. Let the chocolate harden before eating.

These little treats keep well in an airtight tin. You can keep them at room temperature for up to a week, or store them in the fridge for longer.

To make coconut rochers every time:

• Use room-temperature eggs for a smoother mixture.
• If you want even softer rochers, add a little coconut milk to the mixture.
• Make sure the dough balls are well spaced out on the baking sheet so they don’t touch each other as they cook.
• Feel free to personalize your rochers with lemon zest or chocolate chips to vary the flavors.

Conservation

Coconut rochers are the perfect accompaniment to a cup of coffee, or as a treat for the kids during a gourmet break. Thanks to the Thermomix, making them is child’s play. Here’s how you can make these delicious coconut bites quickly and easily.

To begin, assemble the following ingredients:

• 200 g grated coconut
• 150 g sugar
• 2 whole eggs
• 1 sachet vanilla sugar

Then follow these steps:

1. Preheat your oven to 180°C (th.6).
2. In the bowl of your Thermomix, add the eggs and sugar. Blend for 1 minute at speed 4 until frothy.
3. Add the shredded coconut and vanilla sugar. Blend on speed 3 for 30 seconds.
4. Using a spoon or your hands, shape the dough into small balls. Place on a baking sheet lined with parchment paper.
5. Bake for 15 to 20 minutes, until golden brown.

Decorating these dishes can add a personal touch and even more indulgence. For example, you can :

• Dip rochers in melted chocolate for an even more decadent version.
• Add a few zests of lemon or orange for a fruity, refreshing fragrance.
• Sprinkle with pistachios or almonds for an extra crunch.

Once your coconut rochers are ready, it’s important to store them properly to preserve their freshness.

For storage, follow these tips:

• Allow to cool completely before placing in an airtight tin.
• Store at room temperature in a cool, dry place.
• These rocks can be kept for up to a week, if well protected from humidity.