Coconut Jam Macaroon Traybake: A Tropical Treat for Any Occasion

Coconut Jam Macaroon Traybake

The coconut jam macaroon traybake is a delicious and easy-to-make dessert that is perfect for any occasion. It is made with a layer of coconut macaroons, a layer of coconut jam, and a layer of whipped cream. The macaroons are made with coconut, sugar, and egg whites, and they are baked until golden brown. The coconut jam is made with coconut, sugar, and water, and it is simmered until thick and syrupy. The whipped cream is made with heavy cream, sugar, and vanilla extract, and it is beaten until stiff peaks form.

To assemble the traybake, simply spread the coconut macaroons in a 9x13 inch baking dish. Top with the coconut jam and then the whipped cream. Refrigerate for at least 4 hours, or overnight, before serving.

Tips:

* For a chewier traybake, use unsweetened coconut flakes.
* For a sweeter traybake, add more sugar to the coconut jam.
* For a more decadent traybake, use heavy cream instead of regular cream for the whipped cream.
* Serve the traybake with fresh fruit or a dollop of ice cream for a special treat.

Ingredients:

* 1 cup unsweetened shredded coconut
* 1/2 cup sugar
* 2 egg whites
* 1/2 cup coconut jam
* 1 cup heavy cream
* 1/4 cup sugar
* 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with parchment paper.
2. In a medium bowl, combine the coconut, sugar, and egg whites. Stir until well combined.
3. Drop the coconut mixture by rounded tablespoons onto the prepared baking sheet. Bake for 15-18 minutes, or until golden brown.
4. Let the macaroons cool completely.
5. In a small saucepan, combine the coconut jam and water. Bring to a simmer over medium heat. Reduce heat to low and simmer for 10 minutes, or until the jam has thickened.
6. Let the jam cool slightly.
7. In a medium bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form.
8. To assemble the traybake, spread the coconut macaroons in the prepared baking dish. Top with the coconut jam and then the whipped cream.
9. Refrigerate for at least 4 hours, or overnight, before serving.