Time: 30 minute(s)
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Rochers congolais
Makes 10-12
| 1. | Mix the shredded coconut, the sugar and the vanilla in a bowl |
| 2. | Beat the egg whites vigorously for 5 or 10 minutes so as to liquefy them . This recipe doesn’t require the egg whites to solidify and the concoction should be liquid with a little foam at the top. |
| 3. | Pour the whole egg white mixture into the shredded coconut, sugar, vanilla mix and blend in to fully humidify the dry elements |
| 4. | The end result should be humid and compact enough that it can retain its shape |
| 5. | Form small balls with the dough (1 inch diameter), you will get about 12 of them |
| 6. | Bake on a plaque layered with wax paper at 375°F for 10-12 minutes |
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