Old Fashioned Coconut and Rose Water Macaroons

Recipe by French Tart
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 250
    g desiccated coconut (NOT sweetened coconut)
  • 250
    g icing sugar (Confectioner's sugar)
  • 4
    tablespoonfuls cream
  • rose water (to taste)
  • 2
    large egg whites (lightly beaten)
  • red food coloring (optional)
  • crystallised rose petal (optional)
Advertisement

DIRECTIONS

  • Mix the coconut and sugar, add the cream, a little rosewater, a spot of food colouring if using it, and enough egg-white to bind together in a firm paste.
  • Use teaspoons or dessertspoons, dipped in water, to shape small oval quenelles, or use a mould to shape them into pyramids. Place them on a baking-sheet, lined with rice paper, and bake in a pre-heated oven at gas mark 3/170 C for 15 to 20 minutes, until they are just set and still pale.
  • Remove them from the oven, top each with a piece of crystallised rose petal, and leave to cool on a wire rack.
  • Small pieces of glacé cherries can be substituted for the rose petals. When the macaroons are baked you can dip them in a little melted chocolate and leave it to set if you wish too.
Advertisement