The Hobsons' ‘Father’s Day’ Macaroons recipe
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
- Gluten-free
- Vegetarian
Ingredients
- 200g desiccated coconut
- 200g condensed milk
- 1 tsp vanilla extract
- 1 large egg white
- 15 tsp strawberry jam
- 150g dark chocolate, melted
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Shop ingredientsEach serving contains
- Energy
- 780kJ 188.0kcal
- Fat
- 14g
- Saturates
- 10g
- Salt
- 0.1g
- Sugars
- 13g
of the Reference intake
Carbohydrate 13.3gProtein 2.9gFibre 3.4g
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- 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
