Ultra-gourmet little bites to devour at any time of the day (or only at snack time - don't go overboard), I named the Coconut-almond rocks & chocolate icing ! What not to do to find healthy alternatives to our industrial snacks! :) You certainly already know the Coconut Rocks, you may have even made them in your childhood: these incorporate almond powder for a denser texture, and whole sugar instead of sugar refined. I really wanted them less sweet than I remembered, and I think I found the right dosage (this does not prevent you from adapting the dose of sugar to your taste!).
What's really cool about this recipe is that you will only need 5 ingredients, and you might already have them all in your cupboard: egg whites, grated coconut, ground almonds, whole sugar and pastry chocolate. Nothing more ! On the production side, it's child's play (it's the perfect recipe to make with your toddlers). I prefer a little rest in the fridge before molding the small rocks to make this step easier. You will let them cool a little bit on the rack before you tackle the icing. For these coconut-almond rocks, I prefer to dip only their base in the melted chocolate, because otherwise their flavor would be totally sucked into the chocolate, it would be a shame!
As much to say to you, with this batch of 16 small rocks, I could not make reserves for several days (I do not understand, my confined ones threw themselves on it!).
Anyway, I sincerely hope you like the recipe! Go to the bottom of this article. Do not hesitate to share your achievements on the networks by tagging me so that I can see them :)
Coconut-almond rocks & chocolate icing
- 4 egg whites way
- A pinch of salt
- 1 cc natural vanilla extract
- 60 g rapadura or other whole sugar if you prefer white sugar add 100g
- 210 g finely grated coconut
- 50 g almond powder
- 150 g dark chocolate pastry
- In a bowl, combine the whole sugar, the grated coconut and the ground almonds.
- Apart, beat the egg whites until stiff (soft, but they must hold together anyway) then incorporate the whites into the dry ingredients. Add the vanilla extract. Mix one last time.
- Put in the refrigerator for 30 minutes, this will facilitate the modeling of the rocks.
- Preheat the oven to 170 ° traditional heat. Shape small balls (I made 16) in the palm of my hand then place them on a baking sheet with baking paper. Then, on the plate, model small rocks (it doesn't have to be perfect!). Bake for about 12-15 minutes depending on the size of your rocks: the top should be lightly browned. Leave to cool on a rack.
- Melt the chocolate in the microwave or double boiler in a bowl. Once the rocks have cooled, dip the bottom of each rock in chocolate then place on baking paper to dry, they will then peel off easily. With the remaining chocolate, make “streaks” on the top of each rock using a teaspoon.