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Rose Coconut Macaroons are flavored with rose and cardamom giving it a slightly Indian twist to the classic coconut macaroon.
I love Coconut Macaroons. They’re so delicious and easy to make. This particular recipe just uses egg whites so it’s lightened up relatively speaking.
What are Rose Coconut Macaroons?
Rose Coconut Macaroons are essentially Coconut Macaroons flavored with rose extract and a pinch of cardamom. The rose and cardamom are classic flavors in Indian dessert, hence the inspiration behind this recipe.
What if I don’t have Rose Extract?
If you are unable to find rose extract, feel free to use rose water. I would use 1 tsp of rose water and see if you need a little more.
Can I make this recipe gluten-free, vegan?
These cookies are gluten-free.
No, this recipe can’t be made vegan.
Tips on making Macaroons:
- Make sure to beat the egg whites until stiff peaks form.
- Add the sugar a little bit at a time.
- Once you add the coconut flour, do not over mix the batter.
- You just need a pinch of cardamom and a little rose extract.
- Bake these macaroons for 25 minutes, oven temperatures vary so start checking the macaroons after 20 minutes.
Rose Coconut Macaroons are:
Moist
Delicious
Fragrant
Indian Fusion
Gluten-free
Lightened Up
Under 100 calories
How to make Rose Coconut Macaroons recipe step by step?
2. In a large bowl, add the egg whites.
3. Using an electric mixer, blend the egg whites until stiff peaks form.
4. Slowly add sugar a little bit at a time and keep beating the egg whites.
5. Add coconut flour, salt, a pinch of cardamom, rose extract, and vanilla. Beat the egg white mixture, but DO NOT OVERMIX.
6. This is what you should have.
8. Fold the coconut into the batter.
9. Use a tablespoon to measure the macaroons.
10. Drop mounds of the mixture onto the baking tray.
11. Bake for 25 minutes, start checking at 20 minutes as oven temperatures may vary. Enjoy warm.
Enjoy!
More Cookie Recipes!
- Coconut Macaroons
- Levain Bakery Chocolate Chip Walnut Cookies
- Red Velvet White Chocolate Chip Cookies
- The New York Times Chocolate Chip Cookies
Rose Coconut Macaroons
EQUIPMENT
INGREDIENTS
- 2 egg whites
- 3 tbsp sugar
- 2 tbsp coconut flour
- pinch of salt
- pinch of cardamom
- 1/8 tsp rose extract, or 1 tsp rose water (you may need more)
- 1/4 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
INSTRUCTIONS
- Preheat the oven to 325 degrees and grease a cookie baking tray.
- In a large bowl, add the egg whites.
- Using an electric mixer, blend the egg whites until stiff peaks form.
- Slowly add sugar a little bit at a time and keep beating the egg whites.
- Add coconut flour, salt, a pinch of cardamom, rose extract, and vanilla. Beat the egg white mixture, but DO NOT OVERMIX.
- This is what you should have.
- Add the sweetened shredded coconut.
- Fold the coconut into the batter.
- Use a tablespoon to measure the macaroons.
- Drop mounds of the mixture onto the baking tray.
- Bake for 25 minutes, start checking at 20 minutes as oven temperatures may vary. Enjoy warm.
Nutrition
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