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Martha's Coconut Rochers
MyCookbook Recipe Database
MyCookbook Member: MarthasRecipes
Recipe Category: Snacks
Recipe Preparation Level: moderate
One of the exquisite dessert options at New York City’s Daniel—which boasts the talents of executive pastry chef Thomas Haas—is a petit-four plate that includes this recipe for coconut rochers. The cookies combine the delicate flavors of coconut and mango with the more brazen tastes of orange and lemon zest. Formed into conical shapes, they are baked, then dipped in a rich, tempered bittersweet chocolate.
Makes about 4 dozen
1/4 ripe mango, peeled and pitted
2 1/2 cups unsweetened shredded dried coconut
1/2 cup sugar
2 large egg whites
1 tablespoon unsweetened coconut milk
Finely grated zest of 1/2 orange
Finely grated zest of 1/2 lemon
8 ounces best-quality bittersweet chocolate, finely chopped (optional)
1. Purée mango in a food processor or blender until smooth. Add 1 to 2 teaspoons water if necessary.
2. Combine 2 tablespoons mango purée, coconut, sugar, egg whites, coconut milk, and orange and lemon zest in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Heat mixture to 125° (measured on a candy thermometer), stirring constantly. Set aside to cool. The mixture can be made up to this point and stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 1 month; defrost in refrigerator overnight before using.
3. Arrange oven racks in upper and lower third of oven. Heat oven to 375°. Line two baking pans with Silpats.
4. Dip a #804 pastry tip in warm water. Pack tip with coconut mixture. Tap the tip on work surface, releasing a cone-shape rocher. Place the rocher, pointed side up, on a prepared baking pan. Repeat with remaining coconut mixture.
5. Bake the rochers until golden brown, about 8 minutes. Transfer baking pans to a wire rack to cool completely.
6. To make chocolate-dipped rochers, place chocolate in a small heat-proof bowl over a saucepan of simmering water. Melt chocolate, stirring constantly with a rubber spatula, being careful not to exceed a temperature of 90°. (Remove bowl from heat when chocolate is 75° to 80° to prevent overheating.) Transfer chocolate to a metal bowl. Dip bottom 1/4 inch of each rocher in chocolate. Return rochers to Silpat-lined baking pans to let chocolate set before serving.
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