Rose and Coconut Macaroons


  • 1 teacupful clean, dry, scented rose petals
  • 3 oz / 85 g sugar
  • 4 oz / 110 g shredded or desiccated coconut
  • 1 tbsp double cream
  • 1 egg white
  • few drops rosewater (optional)


Put the petals and sugar in a food processor and work until smooth. Tip into a bowl and stir in the coconut, cream and egg white. Add the rosewater if you think the flavour needs a little boost. Lightly butter 12 small madeleine moulds (or bun tins) and spoon in the mixture, smoothing the top into a gentle curve. Bake in the centre of a preheated oven at 170°C / 325°F / Mark 3 for about 20 minutes, until set and just tinged golden brown on the top. Alternatively, you can pile the mixture into small pyramids on a baking sheet lined with rice paper.