Old Fashioned Coconut And Rose Water Macaroons – a delicious recipe with coconut, icing sugar, cream, water, egg whites, rice paper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
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.
3
Remove them from the oven, top each with a piece of crystallised rose petal, and leave to cool on a wire rack.
4
Small pieces of glace 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.
658
kcal
Calories
41
g
Fat
66
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 250 g desiccated coconut (NOT sweetened coconut), 250 g icing sugar (Confectioner's sugar), 4 tablespoonfuls cream, rose water (to taste), and more.
Yes, Old Fashioned Coconut And Rose Water Macaroons falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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