Ingredients
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1 cup (90g) desiccated coconut
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1/4 cup (55g) caster sugar
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1 large egg white
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2 tbs glace cherries, roughly chopped
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1/2 tsp Queen Natural Rosewater Essence
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150g good quality dark cooking chocolate
Method
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1
Preheat oven to 180C (fan forced). Beat egg whites and sugar in a clean, dry bowl until soft peaks form.
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2
Stir desiccated coconut, cherries and Rosewater Essence into egg mixture. Press spoonfuls of mixture into walnut-sized balls, and place on a baking tray lined with baking paper. Bake for 10-12 minutes or until crisp and slightly golden on the outside. Allow to cool.
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3
Melt half of chocolate in microwave-safe container on medium heat for 1-2 minutes, stirring every 30 seconds until melted. Dip base of macaroons into chocolate and place on oven tray lined with baking paper. Work quickly as chocolate will begin to set. Once complete, heat remaining chocolate and drizzle over macaroons to finish.
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