This recipe has been on the cards at Tara’s Busy Kitchen HQ for a while in all honesty. I purchased the desiccated coconut long before Christmas but just didn’t have the time to make a batch what with everything else going on. I suppose on top of that our house was already full of festive sweet treats so I guess baking more cakes and cookies wasn’t at the forefront of my mind.
I hate waste so wouldn’t have wanted anything already in my cupboard to get superseded by a new bake. As a household, we are very conscious of not only food waste but waste as a whole and I am very proud of that fact. What food waste we do have goes straight into our compost bin to feed our soil in the spring.
That aside, these Chocolate And Rose Macaroons are so easy to make and look quite spectacular. I do love the way rose petals make everything look so pretty and the chocolate really elevates a simple sweet treat.
These Chocolate And Rose Macaroons are perfect with a cup of tea as a morning pick-me-up or as part of an afternoon tea. Or why not make them as a little gift for your loved one this Valentine’s Day or as a treat for your best friend or neighbour during these difficult times? Homemade and particularly home-baked gifts certainly do lift people’s spirits and I am all for spreading love through food as you know.
So many of you responded positively to my suggestion of this recipe on my Instagram stories so here it is in all its simplicity. A definite bake for all you coconut lovers out there.
I made 8 macaroons with this amount of mixture but you could of course make them smaller and make 10 -12. Just watch them in the oven if you decide to make them smaller as they are likely to bake in a little less time.
Rose & Chocolate Macaroons
Ingredients
- 125 g desiccated coconut
- 75 g ground almonds
- 75 g caster sugar
- Pinch salt
- 1 tbsp rose water
- 3 large egg whites
- 75 g Dark or milk chocolate
- Edible dried rose petals optional
- Rose sugar optional
Instructions
- Preheat your oven to 180C/Gas 4 and line a baking sheet with baking parchment.
- In a food processor add the coconut, ground almonds, sugar, egg whites, and rose water and whizz together. Scrape down the sides and whizz again.
- Divide the mixture into 8 pieces and roll into small balls. Place on the baking sheet leaving a gap between and bake in your preheated oven for 20 minutes. You want the macaroons to have a light golden colour.
- Allow to cool on the tray. In the meantime create a double boiler by boiling water in a small pan snd placing a heat-resistant bowl on the top. Make sure the bowl doesn’t touch the water. Melt the chocolate in the bowl by stirring it continually over the simmering water.
- Once melted, dip the bottoms of the macaroons in chocolate then sprinkle the melted chocolate with edible rose petals if using.
- With the leftover melted chocolate drizzle with a spoon over the top. To create the lines that I have here move the spoon back and forth quickly over the macaroons.
- Finally, sprinkle with rose sugar or more edible rose petals if using.
This post first appeared on Tara's Busy Kitchen (and Other Stories) - Food, Re, please read the originial post: here
