Coconut macaron rochers

Hold the coconut over a large bowl; tap firmly around its equator with the back of a heavy knife or cleaver while rotating, save the juice when it barely opens, and keep tapping until it splits.

Break the halves into pieces and remove the flesh with a fork or spoon, not a sharp tool; the brown skin may be peeled off or kept.

Grate the coconut and divide it into two halves. Process one half with the remaining ingredients except the eggs; puree, add the eggs and pulse a few more times.

Transfer to a large bowl and fold in the other half of the grated coconut.

Divide the mixture into balls, then pinch and shape each into a pyramid and bake.

Variation: with dried shredded coconut, mix all ingredients together, shape into balls then pyramids, and bake at 350F / 180C for about 12 minutes.