Cherry & coconut Florentines

Cherry & coconut Florentines

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(31 ratings)

Prep: 30 mins Cook: 20 mins


Makes 24
Cute chewy bites. Make one giant version, then stamp out the star shapes - leaving lots of bits to nibble!

Nutrition and extra info


  • kcal247
  • fat15g
  • saturates9g
  • carbs26g
  • sugars25g
  • fibre1g
  • protein2g
  • salt0.15g
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  • 140g light muscovado sugar
  • 100g clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 200g salted butter
  • 100g desiccated coconut



    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 140g flaked almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 300g glacé cherry, sliced
  • 4 tbsp plain flour
  • 250g dark, milk or white chocolate, or a mix


  1. Heat oven to 200C/180C fan/gas 6. Put the sugar, honey and butter in a large pan and gently melt together. When all the sugar has dissolved stir in the coconut, flaked almonds, sliced cherries and flour.

  2. Line a large baking tray with greaseproof paper (about 40 x 30cm), and roughly spread the Florentine mixture out to a thin layer – don’t worry if you have small gaps, it should melt together in the oven. Bake for 10-12 mins until a rich golden colour, then set aside to cool and firm up.

  3. Melt the chocolate(s) all in separate heatproof bowls over gently simmering water. Line a second large tray or board with greaseproof paper and carefully flip the cooled Florentine bake onto it. Peel off the greaseproof paper. Spread the melted chocolate over, if you’re using a few types just leave a gap between each.

  4. Leave aside until set, then stamp out shapes using cookie star cutters - if the cutter is digging into your hands (as the Florentine mix may be a little hard), rest a small plate or pan on top of it and push down on this instead.

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Comments (51)

hanneli's picture

Really tasty, everyone who tried them asked for more! I did find that they didn't seem to be very solid after cooking for the suggested time, so I flipped them over in tray and cooked on the other side for 5/10 minutes and this made them a lot easier to handle and less gooey!

NJP's picture

Made this with great excitement that I'd end up with a beautiful and tasty contribution to take to a friends pot luck supper.... but, no. Very disappointed. Very hard, like others that have commented, the greaseproof paper got absolutely welded to the bottom, and I really had taken care to try and get it write having read previous comments.
Won't make this again.

sands_l's picture

Yes the mixture did stick to the baking paper even though I did grease it a little, however a way to get the greaseproof paper off, turn it over and place a wet tea towel on the top for about a minute or two then ease greaseproof off. Hope this helps everyone.

bobby_091989's picture

i would probably add 10min onto the cooking time as the mix is still really gooey when it cools if u use the stated time.
i would also reccomend using a silicon cake tin for this, i did and had no problem with the mixture sticking, with a little tap it fell out the upturned tin no problem.
and lastly for all those who think this mixture is too sweet, i really dont have much of a sweet tooth, but i put white chocolate on top (my chocolate of choice with a 2yr old in the house haha) and yes they taste sweet but not sickly, just right as a wee sweet treat

cathrynf's picture

just made these and did not work, very very buttery but still stuck to the paper. Tried cooking for longer but no better.

irenek's picture

They are quite nice but nor worth all the trouble.

dhania's picture

How anyone can have this sticking to baking parchment beats me ;) - it was basically slipping off the paper on a thin layer of melted butter (which probably means there is too much butter to begin with). Cuting after cooling didn't really work, I'd rather cut the florentines while slightly warm, and brush them with chocolate later - more work but better results. Oh and I used dried cherries, coarsely chopped, instead of glacé, which kind of makes them granola florentines. Everyone loved them, so I'll have to fiddle with the recipe some more.

bond1007's picture

Have to totally agree with most of the comments - Disaster Darling !!!! Mine were so sticky they were soft and floppy even though I did manage to get the chocolate on them. But as someone else said my largest baking try definitely not big enough although it was bigger than the one in the recipe, needs one with taller sides. Glad I only did a trial run, will NOT make these again

nikkiecooke22's picture

awful recipe :(

supaluc's picture

I tried these as a tester run for some gifts...quite disappointed in the outcome! The greased greaseproof paper stuck to the mixture and after 15 minutes of cooking the mixture was still too soft and cracked.

Lovely idea and the bits i managed to peel off the paper tasted great (very sweet mind)!

emmalooroo's picture

these are so tasty! I made them for my friends at christmas and they loved them!

simpkins's picture

These went down a treat as christmas presents for my colleagues.

Definitely making these again!

janesi's picture

The first attempt was pants - the baking parchment stuck all over and cutting them with a star cutter was ok, but nowhere near as sharo as the picture suggests. The 2nd attempt was a little better , using silicone liner, had no sticking. However trying to use the star cutter again was totally useless, ended up cutting them into squares. However the taste was fantastic and compliments all round.

jennahead's picture

I made these last night and definitely didn't have a problem unsticking them from the lined baking tray! I think it's just a case of seeing how squidgy your mix is, and judging whether you need to grease it from there maybe? I cut out some of the almonds and cherries in favour of extra coconut, which was really yummy. When putting the mixture into the 2 trays i used, I found that hitting it flat with the back of the wooden spoon worked really well to make it nice and thin. This gave it a great texture when it cooked. It didn't spill over the side either - maybe make sure not to put too much into your tray.

traciekan's picture

made these and they taste good BUT had to keep putting them back in the oven till they had been in for 35 minutes! they need to harden soggy is not nice.

justine35's picture

i made these the other day and used dried mixed fruit with the almonds which were really nice, but i left it in oven as recipe said but mixed didnt set properly in the middle and once the chocolate was set on top i couldnt cut the star shapes out as the chocolate all broke and cracked, I would defo make these again but leave in oven longer and maybe cut out the shapes before i covered them in chocolate

sureena's picture

i made these last night. Althought they tasted delicious, i have to agree half of my mixture stuck to the greaseproof paper ruining it all. i spent most of the time just scraping it off the paper and letting it cool just the way it was.

Although i would love to make these again, is there any way i can make them without worrying about them sticking to the paper?

p.s next time i would definately use less sugar and butter

eleanormayo's picture

I made these last night and whilst they took a while (lots of waiting between the various stages!!), they turned out really well. They did not stick at all, I took the precaution of brushing my baking paper with "cake release", but don't think I will bother next time as the paper came away no bother. I agree with one of the earlier comments that I could not get my shapes quite as neat as the picture, nor the smooth chocolate finish. I also wondered whether the honey flavour would be too strong and wondered whether to use golden syrup, but I think either would be fine. They are going down a storm in the office!

nicolene's picture

I made these last night and they came out perfectly! The paper didn't stick at all. I used dark chocolate which was perfect and not too sweet.

melanieday's picture

This was really easy to make despite what the comments say.

I covered the tin which had small ridges with greaseproof paper and had no problems with burning or mixture running off.

I thought i had removed from oven too soon as mixture was soft but still held its shape and didnt stick to the paper.

The only minor point i would say it that it was hard to cut star shapes that looked as neat as the picture so I ended up cutting into squares.

My boyfriend says they tasted delicious.


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