Ingredients - makes 20-25

120g egg whites (4)
140g caster or granulated sugar
200g grated (desiccated) coconut

Melted dark chocolate

Method

Place the grated coconut in a bowl with the sugar. Add the egg white and stir until a mass comes together. Add a little more egg white if the mixture is too dry. Place the bowl over a saucepan half-filled with simmering water. Stir until hot to the touch (it should read 60°C/140°F on a thermometer).

Form the rochers into a ball-shape with your hands and place on a baking tray lined with paper.

Preheat the oven to 180°C/355°F (fan oven) or 200°C/390°F (conventional oven) and bake for 12-15 minutes, or until the edges begin to golden. Remove from the oven and leave to cool.

Melt a little dark chocolate and dip the bottom of the rochers into the chocolate or drizzle the chocolate over the rochers. Leave the chocolate to set.

Store the rochers in an airtight container at room temperature.