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My Week In Pictures - Lockdown 3.0 Week 4

Rose & Chocolate Macaroons

Course Afternoon tea, Biscuits, Cake, Dessert, Pudding
Keyword Biscuits, Coconut, Macaroons
Servings 8 Macaroons


  • 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


  • 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.