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Coconut & jam macaroons in three tupperware boxes

Coconut & jam macaroon traybake

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Rating: 5 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • Makes 16-20

If you love the flavours of coconut, raspberry jam and dark chocolate, this macaroon traybake will be right up your street. It's a great bake for picnics or elevenses

  • Vegetarian
Nutrition: Per serving (20)
NutrientUnit
kcal210
fat11g
saturates9g
carbs23g
sugars21g
fibre3g
protein2g
salt0.1g
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Ingredients

Method

  • STEP 1

    Line a 20 x 30cm baking tin with baking parchment. Heat the oven to 180C/160C fan/gas 4.

  • STEP 2

    Mix the sugar, egg whites, vanilla and a pinch of salt together in a bowl. Add the coconut and flour and stir until thoroughly combined – the mixture will be quite thick and sticky. Tip into the tin and gently spread out with a spatula. Dot the jam over the top using a teaspoon, nestling it into the batter. Bake for 25-30 mins, until set and golden around the edges. Leave to cool completely in the tin.

  • STEP 3

    Melt the chocolate in the microwave, or in a bowl set over a pan of simmering water. Remove the cake from the tin, drizzle with chocolate and leave to set before cutting into squares. Will keep in an airtight container for up to a week.

Goes well with

Recipe from Good Food magazine, June 2020

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Overall rating

Rating: 5 out of 5.9 ratings

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