When I first came across Samira’s recipe for Almond Biscuits at Sam’s Kitchen blog I knew I had to make the rose water ones. And I did! Wow, what a recipe. These macaroon-like delicacies are so easy to make. I loved the delicate rose water flavour and the pretty pink colour.
The only changes I made to the recipe were to make half the amount and I didn’t dust them with extra icing sugar. Other than that, this is a recipe that I will make again and again.
I even made my own variation inspired by a Bounty – a coconut chocolate bar 🙂
Coconut and Chocolate Almond Cookies
125g almond meal
100g icing sugar
1 egg white
1 teaspoon coconut essence, or to taste
75g milk chocolate
1/4 cup shredded coconut
Preheat oven to 160C / 320F.
Line a baking tray with baking paper.
Mix together the icing sugar and egg white.
Add the coconut essence and almond meal.
Mix to a soft cookie dough.
Form into 9 crescent shapes.
Place on prepared tray.
Bake for 15 minutes or until lightly golden.
Place on a cooling rack and allow to cool completely.
Once cool, melt the chocolate and smooth a dollop on the top of each cookie.
Sprinkle shredded coconut over the chocolate.
You can eat them warm or allow chocolate to set.