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)

tartanlove's picture

I have just come out of an entire morning in the kitchen wrestling with these, and wish I had checked the comments first - I might not have wasted all that time and money. If attempting them, definiately use a tin with a rim. I used a baking sheet and now have an oven bottom covered with the burnt-on remains that dripped off the sheet. Had to try and scrape it off onto rimmed tins halfway through - nightmare. Even the waxed paper stuck well and truly to it, as others have said. They were for my children's Xmas fayre tomorrow, so now have to go and find a better recipe. VERY disappointed.

lesnavich's picture

These are very good if you have a sweet tooth. Mine didn't stick at all but they were very soft and the chocolate cracked badly and fell off when I tried to do star shapes. I ended up doing half moons as they were less fiddly. I would advise against white chocolate - too sickly - the ones with plain chocolate tasted better.

keziaelisabeth's picture

I really loved these! They weren't that sweet as I used plain chocolate, but I defiantly would not use white chocolate. Also half the mixture stuck to the paper, which seemed like quite a waste 2 me, and lots spilt over the edges of the tray. They literally leak fat, there was loads left on the board, but I'll defiantly b makin these again, mayb 4 xmas pressies!
When I make these I'll use two swiss roll tins with a silicone sheet underneath.

nannismum's picture

I haven't tried making these yet, would it be better to bake them on a silicone baking parchment, to prevent people from having to dig paper out of their teeth.

jackieheath's picture

I made these florentines, and thought they were wonderful - I do have a sweet tooth!!! Mine did not stick to baking parchment but did need slightly longer cooking time. I had to use a larger cutter than the recipe stated, as mine wouldnt go through, but apart from that, they were lovely. I also used dried cranberries aswell as cherries. Maybe next time I will cut out florentines first and then brush with chocolate - I know the recipe is trying to avoid this but my chocolate was quite thick.

Hawie's picture

I did exactly the same and did a dry-run before making for Xmas pressies. I halved the recipe and found it fantastic! I didn't have a problem with the paper sticking at all - the high fat content made it plenty greasy enough and I certainly wouldn't want to add more by greasing the paper. They are, indeed, very sweet, but if you just cut small shapes that's fine. And I suspect that plain chocolate would balance this sweetness a bit. Normally things go wrong for me, but the teachers will definitely be getting these this year - I am delighted with the results.

Oh, and I didn't have cherries so I put some dried cranberries in instead and they are quite bitter. I think I'll just do them with cranberries again.

amp1043's picture

Just made these and I'm disappointed. I baked for a bit longer than the recipe says and I still don't think it was long enough. If I make again (unlikely) i would bake for 20 minutes. They are far too sweet. I was expecting to taste the almond and coconut but didn't. I agree with Nessa64 - they're not good enough for gifts.

corinnahubbard's picture

Haven't tried these yet but perhaps greasing the baking parchment would help?

malgorzata's picture

I love florentines and when I saw this I wanted to make this straight away! Like Nessa64 however I also found that it stuck to the baking parchment so badly I struggled to get it off and so ended up with bits everywhere.
I still enjoyed the taste though so if anyone can advise how to make stop it from sticking I'll have a go again.

nessa64's picture

Have just done a practise run of these, as was hoping to make them as xmas pressies. However, the mixture stuck to the baking parchement so badly that I couldnt peel it off. So I didnt get to putting any chocolate on them! They tasted nice, if you dont mind picking bits of paper out of your teeth.... Not really sure if I will try again though, the taste isnt special enough for gifts.

twinkles1988's picture

These turned out quite good, the flavour was close to what I was looking for, though I added a few blanched toasted hazelnuts and almonds for pesonal preference.The only thing I'd do differently is bake them a tad longer (though check to see if browning too much and cover with foil if so) just to get a slightly cunchier texture.

They're a lot less fiddly to make than regular florenines however so full marks or the inititive!


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