Let me introduce you to two of my best kitchen friends: Mr Large Ice Cream Scoop (4.5 cm diameter) and his little sister Miss Small Ice Cream Scoop (3 cm diameter). I use them for lots of things: when baking cupcakes, making meatballs and preparing these Cocosrotsjes. I don’t know how they do it, but they make sure every one of the things I make is the same size as the other 🙂
This is a recipe I’ve been baking since I was a little girl, many moons ago. It’s a great one, not only because you can easily divide the ingredients by two or four to get smaller portions, but also because, when you use Miss Small Ice Cream Scoop you could have two or three of them instead of one made by Mr Large Ice Cream Scoop.
I know. They are not exactly healthy and still I have made them as part of my menu for the Joyful Warrior Healthy Menu Planning Challenge. But they come with the coffee at the end of the menu which is, I think, rather healthy. And as I said… you only need one or two…
Ingredients (makes about 30 large ones, or sixty small ones)
- 4 eggs
- 250 g fine caster sugar
- 500 g desiccated coconut
- 100 g butter, melted and cooled slightly
- Preheat the oven to 175°C.
- Beat the eggs with a hand held mixer, at highest speed, for 2 minutes.
- Add the sugar and mix for another minute.
- Add the coconut and mix with a spatula.
- Add the butter and mix well.
- With an ice cream scoop, scoop balls on a baking tray lined with baking paper (or use a nonstick cookie baking tray, or silicon mat).
- The “rotsjes” don’t set out during baking, so you can put them fairly close to one another.
- With your fingers, give each bit the shape of a ‘rock’ (= rotsje).
- Bake for 22 minutes or until they are golden and the edges start to brown (when using a small ice-cream scoop, bake the “rotsjes” for 11 minutes only).
- They will be very soft when you take them out of the oven, so leave them on the baking tray for about ten minutes, this will harden them.
- Then allow to cool off completely on a rack.