Chocolate Chip Rocher
Makes: about 50 cookies
  • 1 ¼ cups granulated sugar
  • 4 large egg whites
  • ½ cup corn syrup
  • 3 ½ cups unsweetened extra-fine-shredded coconut
  • 14 ounces (2⅓ cups) dark chocolate chips, divided
  • 2 tablespoons grapeseed or canola oil
  1. Preheat the oven to 375°F. Line two half-sheet pans with parchment paper, and set aside.
  2. In a small heat-proof bowl, combine the sugar, egg whites, and corn syrup. Set the bowl over a pan of simmering water, creating a double boiler, and warm, stirring until the mixture reaches 120°F. Remove the pan from the heat and fold in the coconut. Allow the mixture to cool, and then fold in 1 cup of the chocolate chips.
  3. Scoop chestnut-size spoonfuls of the batter and roll them between the palms of your hands to make balls (if your hands get sticky, wet them with cold water). Place the balls on the prepared sheets, approximately 1 inch apart.
  4. Bake for 3 minutes, rotate the pans 180 degrees, and bake for another 2 minutes, or until golden brown. Remove the cookies from the oven, transfer to wire racks, and let cool completely.
  5. In a medium heat-proof bowl, combine the remaining 1⅓ cups chocolate chips and the oil, and set over a pan of simmering water. Heat, stirring occasionally, until melted. Remove from the heat, and stir with a silicone spatula until the chocolate cools to 95°F, measured on an instant-read thermometer. Dip the rocher cookies in the chocolate to cover halfway, and return them to the sheet pan. Chill in the refrigerator until the chocolate is set.
Recipe by Bakepedia at