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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

Ingredients

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
780kj
188kcal 9%
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

Method

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 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.
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