Coconut & jam macaroon traybake

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

Prep:15 mins
Cook:30 mins
plus chilling

Easy

Nutrition per serving

kcal 210
fat 11g
saturates 9g
carbs 23g
sugars 21g
fibre 3g
protein 2g
salt 0.1g

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

Method

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