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 stawberry jam centre and a dark chocolate base.
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.
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.
Dollop the mixture evenly onto a lined baking tray to make 15 macaroons (approx 1 1/2 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 minutes, or until golden. Leave to cool on the tray for 5 minutes, before transferring to a wire rack to cool completely.
Once cooled, dip the base of each macaroon in the melted chocolate, to come around 1/2 cm (1/4in) 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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