Coconut & jam macaroon traybake
- Cassie Best
Save recipe
Makes 16-20
Easy
Prep: 15 mins
Cook: 30 mins
plus chilling
A star rating of 4.7 out of 5.17 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
250g caster sugar
-
4 egg whites
beaten
-
1 tsp vanilla extract
-
300g desiccated coconut
-
25g plain flour
-
200g raspberry jam
-
100g dark chocolate
chopped
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Nutrition: Per serving (20)
- kcal210
- fat11g
- saturates9g
- carbs23g
- sugars21g
- fibre3g
- protein2g
- salt0.1g
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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.
Recipe from Good Food magazine, June 2020
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A star rating of 4.7 out of 5.17 ratings
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