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.