Coconut & jam macaroon traybake

Name: Coconut & jam macaroon traybake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British, European
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

3 steps

Prep:15minCook:30min

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

Updated at: Thu, 17 Aug 2023 03:46:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories262 kcal (13%)

Total Fat14.5 g (21%)

Carbs29.5 g (11%)

Sugars27.3 g (30%)

Protein2.9 g (6%)

Sodium19.8 mg (1%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

250gcaster sugar

4egg whites

beaten

1 tspvanilla extract

300gdesiccated coconut

25gplain flour

200graspberry jam

100gdark chocolate

chopped

Instructions

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.

View on BBC Good Food

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