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The Hobsons' ‘Father’s Day’ Macaroons recipe

The Hobsons' ‘Father’s Day’ Macaroons recipe

261 ratings

In times like these, how do you show love on Father’s Day? Dom and Amelia have the answer – you send it. Their postable macaroons are made with love and shipped straight to Grandad Hobson so they can share a special moment on Father's Day. These light, sweet coconut macaroons have 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
  • Vegetarian
  • Gluten-free


  • 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.

See more Condensed milk recipes

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