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Afternoon tea

Macaroons with jam

20 minutes

Macaroons with jam

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

200 g desiccated coconut
¾ cup condensed milk
1 t vanilla paste
1 free-range egg white
¼ cup raspberry jam

Method

1. Preheat the oven to 150°C and line a large baking tray with baking paper.

2. Combine the coconut, condensed milk and vanilla. Beat the egg white, then fold through the coconut mixture.

3. Gently shape the mixture into little drops using your hands or two spoons, 3-4 cm wide. Place on the baking tray and press a well into the centre using your thumb, then fill with jam.

4. Bake for 15–20 minutes, or until slightly caramelised.

Find more coconut recipes here.

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Fancy cakes

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Vegan litchi granita

Crunchy coconut macaroons

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Thai coconut crunchy chicken noodles

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Salted lemon-and-coconut ice cream

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Macaroons with jam

Ingredients

Method