Coconut & jam macaroon traybake

Name: Coconut & jam macaroon traybake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 250g caster sugar; 4 egg whites , beaten; 1 tsp vanilla extract; 300g desiccated coconut; 25g plain flour; 200g raspberry jam; 100g dark chocolate , chopped

www.bbcgoodfood.com

Your recipes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 18

Cost: $1.11 /serving

Author : Cassie Best

baking cassie best chocolate

Ingredients

Remove All · Remove Spices · Remove Staples

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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.