Coconut Rum Macaroons

    35 minutes

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

    16 people made this

    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.

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    Reviews and Ratings
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    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)