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


  • 250g caster sugar
  • 4 egg whites, beaten
  • 1 tsp vanilla extract
  • 300g desiccated coconut
  • 25g plain flour
  • 200g raspberry jam
  • 100g dark chocolate, chopped


    1. Line a 20 x 30cm baking tin with baking parchment. Heat the oven to 180C/160C fan/gas 4.
    2. 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.
    3. 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.