Rose and Coconut Macaroons

• 1 teacupful clean, dry, scented rose petals
• 3 oz / 85 g sugar

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