Coconut Rocks by Cyril Lignac: Holiday Recipe

The weather is beautiful, hot, we only think of one thing: our holidays. And whoever says holidays, says food. The real break from our daily lives is separated from the quality of the dishes we serve ourselves at this time. However, we often have a more or less desire to cook, but we still want to eat. No need to spend hours on our store shelves to find delicious food all season long, when it’s Chef Cyril Linnac He reveals to us his recipes that are always simpler and more divine to make. Once again, the chef knows how to seduce our gourmet heart, by fulfilling all our needs: a recipe that is easy to prepare, smells like the holidays, and which brings freshness and exoticism into our meals. Ladies, here is the recipe Coconut Rocks by Cyril Lignac.

How to make coconut rocks not dry

With its crisp-to-sting texture and soft in the mouth, coconut rocks have it all to become our favorite food of the season. For a light meal, or a snack in front of the TV, it is the perfect ally. However, if this little cake is too fun to eat, we may have a hard time on the preparation side. Because ? If it is too dry, it loses all its splendor. Fortunately, each problem has its own solution to allow us to achieve perfect coco rocks. For this recipe, when you mix the coconut with the other ingredients, wait a few minutes before making the little balls. Allow time for the coconut to absorb the egg white, And see if it is not necessary to add a little melted butter, if it is too dry. This simple little trick guarantees you other coconut rocks for your taste buds.

Coconut Rock Recipe by Cyril Lignac

Ingredients:

  • 3 egg whites
  • Half a teaspoon of lemon juice
  • 120 grams of sugar
  • 1 vanilla bean
  • 30 gm ground almonds
  • fine pinch of salt
  • 125g grated coconut

utensils:

  • 1 board + 1 paring knife
  • 1 salad bowl + 1 hand mixer + 1 spoon
  • 1 baking sheet + 1 silicone sheet

Preparation :

  1. Heat the oven to 170 degrees Celsius.
  2. Cut the vanilla in half, scrape it and return the pulp, put it in sugar and mix.
  3. Leave the capsule aside.
  4. Beat egg whites until stiff, and when they start to harden, add lemon juice * then sugar with vanilla little by little until the bird’s beak forms.
  5. Then add the ground almonds, salt and coconut using a spoon.
  6. On a baking sheet, put a silicone sheet or butter paper.
  7. Roll the coconut mixture into small 3cm diameter balls.
  8. Bake for 15 minutes. * Lemon juice brings lightness to scrambled egg whites.
  9. In baking, it is best to use cream of tartar (1/4 teaspoon per 2 blanks) but you can replace it with lemon juice or vinegar.

And for other seasonal recipes from Cyril Lignac, it’s here!

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