Coconut Rochers


Coconut Rochers

Baking Temp: 160C for 10 min

Portion size: 70pcs

Ingredients Quantity
Desiccated Coconut 300gm
Castor Sugar 250gm
Egg white 150gm






  • Mix desiccated coconut, sugar, egg white, butter and vanilla in a mixing bowl.
  • Place the bowl on top of baine marie, and heat the mixture for 5 min or till soft.
  • Remove the mixture from Baine marie and pipe them with star nozzle on to a tray.
  • Bake at 160C for 10 min.



Vrushali Jadhav

Developing a strong affinity towards cooking food as a child, made her pursue her passion to graduate with a Bachelor’s degree in Hotel Management from IHM Goa and also become the best outgoing student in Culinary Arts. Her dedication and commitment to excel has made her a name in the Culinary Fraternity in the UAE. Her professional career started with the Jumeirah Hotels & Resorts spotting immense talent in her made her a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from the Jumeirah Group to the Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef, making the hotel a famous F&B offering in Dubai. In her journey as a Pastry Chef she has traveled to Switzerland and Malaysia, to work with world class master-chefs.

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