CakeChristmas
CakeChristmas
Two flat benches each composed of four clear, touching coconut pebbles, lightly golden bases and discreet joints of white chocolate, no face or sculpture.
Suggestion for presentation

Snow & Ice / Cookies & cupcakes

Snowdrift Coconut Macaroons

A recipe by CakeChristmas / Updated on 30 October 2026.

The clusters are flattened in pebbles; four pebbles touch each other in a very low bench, linked by a few touches of white chocolate under their joints.

5 benches of 4 pebbles, to share in 10 servings / Mixture of whites and coconut shaped by hand

10Indicative portions
30 minPreparation
15 minBaking
1 h 15Rest & Cooling
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Dessert in this mood

The clusters are flattened in pebbles; four pebbles touch each other in a very low bench, linked by a few touches of white chocolate under their joints.

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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 into twenty portions of about 20 g. Shape ovals 5 x 3 cm and 1.5 cm high, without tip, and space on the plate.
  4. Bake 12 to 15 minutes at 175°C, until golden base with a still clear top. Cool for 10 minutes on a plate and then on a wire rack.
  5. Melt the white chocolate. On baking paper, assemble the pebbles by four into irregular compact benches, all flat. Put about 8 g of chocolate under the three contact areas of each bench, to keep them without stacking. Reserve the surplus. Allow to freeze for 45 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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