Coconut Rum Macaroons

    (7)
    35 minutes

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


    11 people made this

    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 

    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.

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    Reviews and Ratings
    Global Ratings:
    (7)

    Reviews in English (6)

    by
    16

    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)

    by
    11

    great flavor. great for adding variety to the dessert tray. Will make again.  -  18 Apr 2002  (Review from Allrecipes USA and Canada)

    by
    9

    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)

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