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.