Coconut Rum Macaroons

Coconut Rum Macaroons


10 people made this

This is an old recipe from the 70s which combines delicious coconut and rum essence to make the perfect macaroon.

Rosemarie Magee

Serves: 18 

  • 200g coconut, toasted
  • 2/3 cup sweetened condensed milk
  • 1 teaspoon rum flavoured essence
  • 1/4 teaspoon ground ginger
  • 1/2 cup red and green glace cherries, halved

Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Preheat oven to 170 degrees C.
  2. Combine coconut, milk, rum essence and ginger. Stir until well blended.
  3. Drop by teaspoonsful onto foil-lined baking sheet. Garnish each with 1/2 glace cherry placed upside down in centre.
  4. Bake 15 minutes or until firm.
  5. Remove from baking tray to wire racks. Cool completely before storing.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate