CakeChristmas
CakeChristmas
Presentation of a portion of the prepared portions. Small flat clouds of coconut in three adjoining lobes, rough white texture and golden edges. A tiny red cranberry heart per cloud, stuck with a small almost invisible white drop. No face.
Suggestion for presentation

Cute & Kawaii / Cookies & cupcakes

Coconut clouds with small red hearts

A recipe by CakeChristmas / Updated on 30 October 2026.

Three contiguous coconut balls form each cloud; two tiny pieces of cranberry draw a flat heart.

20 small three-lobed clouds of 5 cm / Mixture of whites and hand-shaped coconuts

10Indicative portions
30 minPreparation
15 minBaking
1 hour 30 minutesRest & Cooling
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Dessert in this mood

Three contiguous coconut balls form each cloud; two tiny pieces of cranberry draw a flat heart.

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Original quantity: 10 servings.

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Preparation

  1. Preheat the oven to 175 °C and coat a baking tray.
  2. Mix the whites, sugar and vanilla without stirring. Add the coconut and let it hydrate for 5 minutes.
  3. Divide the dough into twenty portions. Divide each into three small balls, tie them together in a line and slightly flatten the joints to form a cloud of 5 cm, 1.5 cm thick. Space the clouds by 3 cm.
  4. Cook 12 to 15 minutes, until golden edges keeping the coconut clear on top.
  5. Cool for 10 minutes on a plate and then on a wire rack. Cut forty tiny pieces of cranberry. Melt the white chocolate; with a drop on each cloud, attach two red fragments side by side in small flat heart. Let it take 20 minutes.

Preserve and Serve

4 days in airtight box in the cool and dry.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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