Coconut Macaroon with Jam

• granulated sugar↗250g g
• egg whites↗4

  beaten

• vanilla extract↗1 tsp tsp
• coconut flakes↗300g g
• plain flour↗25g g
• raspberry jam↗200g g
• dark chocolate↗100g g

  chopped

Step-by-step instructions

1. 1

   Line a 20 × 30 cm baking tray with parchment paper. Preheat the oven to 180°C/160°C with convection/gas mark 4.

2. 2

   Combine the sugar, egg whites, vanilla and a pinch of salt in a bowl. Add the coconut flakes and flour and stir until the mixture is homogeneous – it will be quite thick and sticky. Transfer to the tray and smooth with a spatula. Drop the jam onto the top in small spoonfuls, embedding it into the batter. Bake for 25‑30 minutes until set and lightly browned at the edges. Let cool completely in the tray.

3. 3

   Melt the chocolate in the microwave or in a bowl set over a pot of simmering water. Remove the cake from the pan, drizzle with chocolate and let it set before cutting into squares. Store in an airtight container for up to a week.