Strawberry and coconut macaroons recipe

Strawberry and coconut macaroons recipe

32 ratings

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. See method

  • Serves 15 (makes 15)
  • 12 mins to prepare and 18 mins to cook
  • 188 calories / serving


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

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    10g 52%
  • Sugars

    13g 14%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 13.3g Protein 2.9g Fibre 3.4g


  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.

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