Congolais (coconut cones)

• 350 g sugar
• 1 teasp. extract of vanilla / vanilla sugar
• 6 egg whites
• 400 g desiccated coconut

Whisk egg whites and sugar over minimum heat until frothy and add desiccated coconut and vanilla. Stir the mixture until it is smooth. 

Shape the batter into small cones. Dip your fingers in lukewarm water so that the dough does not stick to your fingers.

This recipe is for approx. 50 cones.

C, K, CPE & KPE

Preheat the oven at 200ºC for 2 minutes.

Bake the cones at 170ºC hot air with the exhaust closed and 30% fan speed for approx. 10 minutes.

Chef’s tips

Dip the cones in chocolate and serve with a good cup of coffee.