Preheat the oven to 180°C.
Combine the coconut with the sugar in a bowl.
Add the melted butter and the 2 eggs, mix well and add the crumbled Gavottes.
Line a baking tray with parchment.
Form the rochers using a teaspoon or your hands.
Make a small hole in each rocher, pour in the caramel then close the hole.
Place on the baking tray.
Bake for 10 to 15 minutes at 180°C until the rochers are golden.
Remove from the oven and leave to cool on a rack.