Coconut Rocher

Master chocolatier Jacques Torres makes these super-simple, two-ingredient chocolate treats around the holidays. They would also be fantastic with roasted slivered almonds folded into the mixture.

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  • 1 1/2 cups white chocolate chips
  • 3/4 cup unsweetened coconut flakes

How to make this recipe

  1. Line a rimmed baking sheet with parchment paper. In a large microwave-safe bowl, heat the white chocolate at high power in 30-second increments until nearly melted, about 2 minutes; stir until smooth. Let cool slightly. Fold in the coconut flakes.

  2. Roll 1 teaspoonful of the mixture in your hands to form a tight ball. Transfer to the prepared baking sheet and repeat with the remaining mixture. Transfer to the refrigerator and chill until firm, about 15 minutes.

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