Coconut Rum Macaroons
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Swipe

Coconut Rum Macaroons

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

Rosemarie Magee

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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