Serious Eats: Recipes

Baking With Dorie: Coconut Domes

Whenever someone tells me they're afraid to tackle French pastry or that they certainly don't have the courage to attempt replicating anything from a famous pastry chef, I give them this recipe for coconut domes. The cookies have only four ingredients, can be made by a first grader, and come from France's most famous pastry chef, Pierre Hermé.

The cookies are Pierre's version of the traditional French treats alternately called rochers or congolais, and they contain just milk, sugar, eggs, and coconut--no butter, flour, salt or extracts, so what you get is the pretty-much-pure flavor of coconut.

And to get the best flavor, you need to use unsweetened coconut, the kind sold in bulk at specialty markets and health-food stores. You also have to plan ahead: Once mixed, the ingredients must rest overnight so the coconut can absorb the liquids in the recipe. Don't skip--or skimp on--this step, it's what makes the cookies moist and chewy. In fact, one of the best things about these cookies is their texture: just set and a little dry on the outside; barely set and very moist within.

The recipe makes about 24 cookies, but you can double it, if you'd like. You can also mold the domes, freeze them on a parchment-lined baking sheet and then, when they're solid, pop them into airtight containers. When you're ready to bake, there's no need to defrost the cookies--just given them an extra minute or two in the oven.

About the author: Dorie Greenspan is the author of several books on dessert, most recently Baking: From My Home to Yours. Dorie can also be found at and on the Bon Appétit website, where she is a special correspondent.

Printed from

© Serious Eats