COCONUT & JAM MACAROON TRAYBAKE
If you love the flavours of coconut, raspberry jam and dark chocolate, this macaroon traybake will be right up your street. It's a great bake for picnics or elevenses
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes 16-20
Number Of Ingredients 7
Steps:
- Line a 20 x 30cm baking tin with baking parchment. Heat the oven to 180C/160C fan/gas 4.
- Mix the sugar, egg whites, vanilla and a pinch of salt together in a bowl. Add the coconut and flour and stir until thoroughly combined - the mixture will be quite thick and sticky. Tip into the tin and gently spread out with a spatula. Dot the jam over the top using a teaspoon, nestling it into the batter. Bake for 25-30 mins, until set and golden around the edges. Leave to cool completely in the tin.
- Melt the chocolate in the microwave, or in a bowl set over a pan of simmering water. Remove the cake from the tin, drizzle with chocolate and leave to set before cutting into squares. Will keep in an airtight container for up to a week.
Nutrition Facts : Calories 210 calories, Fat 11 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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