Strawberry And Coconut Macaroons Recipe

Get your bake on and delight your friends and family with this deliciously fruity new spin on a baking classic. Light, sweet coconut macaroons with a strawberry jam centre and a dark chocolate base. 

Strawberry And Coconut Macaroons Recipe


Ingredients


  • 200g desiccated coconut
  • 200g condensed milk
  • 1 tsp vanilla extract
  • 1 large egg white
  • 15 tsp strawberry jam
  • 150g dark chocolate, melted



Method


  1. Preheat the oven to gas 2, 150°C, fan 130°C. In a large bowl, combine the coconut, condensed milk and vanilla extract; mix with a large spoon.
  2. Put the egg white in a separate bowl with a pinch of salt. Using an electric whisk, beat until soft peaks form, and then fold it into the coconut mixture.
  3. Dollop the mixture evenly onto a lined baking tray to make 15 macaroons (approx 1½ tbsp per macaroon). Using your thumb, make a light indent in the centre of each macaroon and fill with 1 tsp strawberry jam. Bake for 15-18 mins, or until golden. Leave to cool on the tray for 5 minutes, before transferring to a wire rack to cool completely.
  4. Once cooled, dip the base of each macaroon in the melted chocolate, to come around ½ cm of the way up. Using a spoon, drizzle the remaining melted chocolate over the top of the macaroons in a zigzag pattern; leave to set.


Strawberry And Coconut Macaroons Recipe


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