Coconut Rum Macaroons
This is an old recipe from the 70s which combines delicious coconut and rum essence to make the perfect macaroon.
Ingredients
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
Directions
Preparation:20min ›
Cook:15min ›
Ready in:35min
- Preheat oven to 170 degrees C.
- Combine coconut, milk, rum essence and ginger. Stir until well blended.
- Drop by teaspoonsful onto foil-lined baking sheet. Garnish each with 1/2 glace cherry placed upside down in centre.
- Bake 15 minutes or until firm.
- Remove from baking tray to wire racks. Cool completely before storing.
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Reviews and Ratings
Global Ratings:
(7)
Reviews in English (6)
Great tasting and very easy to make. Warning: when toasting your coconut, check it frequently. I found out the hard way that coconut burns very quickly! - 09 Jan 2004 (Review from Allrecipes USA and Canada)
great flavor. great for adding variety to the dessert tray. Will make again. - 18 Apr 2002 (Review from Allrecipes USA and Canada)
These had excellent flavor, but they got a bit too crispy. I cooked them just until a bit golden brown - next time I will take them out earlier. - 23 Dec 2005 (Review from Allrecipes USA and Canada)