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Le Chaudron recipe
Boules de coco
Coconut macaroons
⏱ 30 minServes 15Easy285 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients15 servings
300 g (11 oz)grated coconut
1 cansweetened condensed milk397 g (14 oz)
2egg whites
1 tspvanilla extract
1 pinchfleur de sel (flaky sea salt)
- 300 g (11 oz) grated coconut
- 1 can sweetened condensed milk 397 g (14 oz)
- 2 egg whites
- 1 tsp vanilla extract
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 15. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- In the large bowl, mix the coconut, sweetened condensed milk, vanilla and fleur de sel.
- Stir with a spatula until the mixture holds together.
- Beat the egg whites to stiff peaks in the stand mixer and gently fold them in.
- It should be soft and sticky but firm enough to hold its shape.
- Scoop walnut-sized balls and space them out on the lined sheets.
- Shape them lightly into domes or pyramids, as you like.
- Bake 15 minutes at 160°C (320°F) convection until golden and crisp outside.
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