Using the double boiler method, infuse the coconut oil and cocoa butter with the rose petals. Strain the infused oil through a fine-mesh sieve and return to the double boiler. Add the emulsifying wax and rose hip seed oil, and heat just until the wax is melted. Remove from the heat, and set aside. Meanwhile, gently raise the temperature of the rose water to within about 10 degrees of the oils. In a small blender or with a handheld beater, slowly pour the rose water into the oils to emulsify. Spoon or pipe into a 2-ounce (60-ml) container.