Food Love Stories

The Hobsons' ‘Father’s Day’ macaroons

Preheat the oven to gas mark 2/150°C/fan 130°C.
Mix together 200g desiccated coconut, 200g condensed milk and 1 teaspoon vanilla extract in a bowl.
Put the white of 1 large egg in a separate bowl with a pinch of salt.
Using an electric whisk, beat until soft peaks form, and then fold into the coconut mixture.
Dollop approximately 1½ tablespoons of mixture onto a lined baking tray to make 15 macaroons.
Use your thumb to make a small dip in the centre of each macaroon.
Fill the dips with 1 teaspoon of strawberry jam. Then bake for 15-18 minutes or until golden.
Leave to cool on the tray for 5 minutes, before transferring to a wire rack to cool completely.
Meanwhile, melt 150g dark chocolate.
Once cooled, dip the base of each macaroon into the chocolate, to come around ½ cm of the way up.
Use a spoon to drizzle the remaining chocolate on top of the macaroons in a zigzag pattern.
Leave to set and share with a dad, grandad or other loved one!