Chocolate & Coconut Peaks

It's up to you.

14 detailed steps, from preparation to service.

1. Prepare the baking sheet and preheat the oven

   Turn the oven on at 175°C in conventional oven setting (no fan), with an oven rack in the middle. Line a large baking tray with baking paper cut to fit, keeping every edge clear of the heating element. Prepare a bowl, a spatula, a spoon and a grill; the cookies will cool down before receiving their chocolate decor.

2. Separating and Weighing Whites

   Break the eggs one by one over a small bowl and separate the white from the yolk. Pour each white into the bowl after checking that it does not contain a piece of shell, and then weigh 90 g of white in total, or about three whites. Keep the yolks in the refrigerator for another preparation; only the whites enter this paste.

3. Mix whites, sugar and vanilla

   Add 120 g of sugar and 1 teaspoon of vanilla to the whites. Stir with a fork or spatula for about 1 minute, just to break the white filaments and distribute the sugar. Don’t whisk with an electric mixer: you’re not looking for firm snow, but a slightly frothy liquid mixture.

4. Incorporate the coconut

   Pour the 200 g of grated coconut into the bowl. Mix with the spatula and look for the ingredients at the bottom and on the sides, until all the coconut is moistened. The preparation looks like a thick and grainy paste; there should no longer remain a dry coconut area.

5. Let the coconut absorb the whites

   Let the mixture sit for 5 minutes at room temperature, then stir again. Press a small amount between the fingers: it must fit in a flexible block without sinking. If the mixture is still friable, press it more and wait 2 more minutes; do not add water or white not provided in the list.

6. Divide the dough into twenty portions

   Weigh the mixture or divide it first into four visually equal parts, then each into five small portions. You get about 21 g per cookie; adjust the last servings to use all the dough. Place them on the plate before modeling them, which allows you to compare their size and prevent the smaller ones from cooking too fast.

7. Shape shapes with wet fingers

   Very slightly moistens the fingers, without dropping water in the dough. Press each portion to obtain a small cone of about 4 cm, with a wide and flat base, then gently pinch the top. Leave the rough surface, characteristic of coconut; space the 20 cones 3 cm and keep them low enough for them to be stable.

8. Cook until golden base

   Bake for 12 to 15 minutes and watch the biscuits from 12 minutes. The tips and base should be slightly golden, while the sides remain lighter; the mixture should be taken and no longer look wet. Turn the baking tray if your oven is coloring one side more, quickly closing the door.

9. Allow to harden before moving

   Take out the plate with oven gloves and leave the clusters on for 10 minutes. Then slide a flat spatula under each to drop it on a wire rack: pulling on the hot top could detach it. Wait another 20 to 30 minutes, until fully cooled; chocolate should be placed on cold, dry cookies.

10. Melt the two chocolates separately

    Chop the 80 g of dark chocolate and put them in a small, perfectly dry bowl. Pour 2 cm of water into a saucepan, heat until it simmers and then lower the heat. Set the bowl over the pan without letting it touch the water. Stir with a spatula and remove as soon as the last pieces melt. Wipe the bottom of the bowl: no drop of water should fall into the chocolate. Then melt the 50 g of white chocolate in a second dry bowl, the same way. Keep a different spatula or spoon for each one so as not to stain the white with black.

11. Coating the bases with dark chocolate

    Hold a cold clusters by its sides and dip its base in dark chocolate for about 5 mm. Let the surplus fall back into the bowl, then place it on a sheet of baking paper; repeat with the 20 clusters. Spread the 80 g into a thin layer and keep the rest for a small disc to serve next to.

12. Taking the First Layer

    Leave the clusters on the paper in a cool room until their chocolate base is firm, about 20 minutes. Do not lift them regularly to check: instead look at a drop of chocolate placed next to it as a witness. If the white chocolate has started to freeze in its bowl, warm it very briefly in the bain-marie.

13. Place a white cap at the top

    With a small spoon, place about 2 to 3 g of white chocolate at the top of each clusters. Let it drop naturally by a small centimeter, without spreading it on all sides. Spread the 50 g over the 20 pieces; the sides should retain their color and texture of golden coconut.

14. Allow to be taken and served

    Let the white chocolate harden for at least 30 minutes in a cool room. Take off the paper under the bases and arranges the coconut mountains on a plate, letting them rest directly on their flat bottom. Then store them without tightening them so as not to break the caps; no high top or reported decoration is necessary.