Cherry & coconut Florentines

Cherry & coconut Florentines

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(34 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
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…


  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, questions and tips

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21st Aug, 2017
I love this recipe sooo much! Yes they are greasy but I really like that. I made about 6 batches last Christmas as every time people tried them they wanted to take some home :) I used Organic dried Morello Cherries instead of glace as I am not keen on glace and it worked a treat
6th Jan, 2016
I have made these countless times and they are always a big hit! I've tried adding all sorts of different things, but cherry and coconut is by far my favourite. The last batch I made stuck to the baking parchment... I used a hairdryer to warm the mixture and it peeled off in one piece... I was so pleased to save the bake! They are very moreish :)
19th Dec, 2015
these don't stick at all if you use a silicon sheet and are really delicious BUT they are much too thick to be an authentic Florentine and baking them as one large sheet means you miss out on the lovely crispy edges you'd expect with a more traditional recipe where they are individually baked
lindylou's childcare
9th Nov, 2014
I used this as a basis recipe and added allsorts of goodies, pistachios sour cherries, candied ginger and candied peel. I have just taken it out of the oven. We shall see if it sets OK
29th Sep, 2013
I made these and they were very, greasy. I thought I had mis-read the recipe but no. I will try again and half the butter and see if that makes them better as they were tasty but way too greasy. I used Bake-o-glide so had no problems wit them sticking.
gfnatalie's picture
3rd Jan, 2013
Hi all. Sorry to hear some of you have had problems with the florentine mixture sticking to your baking sheet. Cassie from our kitchen team says that using greaseproof paper instead of baking parchment should help. It's now been changed in the recipe too. Glad to hear some of your attempts have been successful. All the best, BBC Good Food web team
3rd Dec, 2013
my florentines have stuck to my greaseproof paper!! lol help!! :( :( are they rescuable or do i really need to start again?
17th Dec, 2012
I'm thinking of making these as christmas presents, how long do you think they would keep for?
22nd Nov, 2012
I made these for my children's Christmas fayre, only wish I'd read the reviews first! I too had the problem of the baking parchment sticking to the bottom of the florentines and I pain stakingly tried to pick every bit off. I then had the problem of the chocolate cracking when I cut them out. Overall a bit of a disaster, I was very disappointed as they looked so lovely in the photograph. I wouldn't attempt to make again.
1st Feb, 2012
I made these exactly as the recipe states and they turned ouut perfectly. They taste like golden syrup with a crunchy outside but chewy inside. The coconut isn't a strong flavour but the cherries add a nice sweetness. I had no problems with taking the baking parchment off and I'm giving these as a gift they turned out so well


17th May, 2019
can you use fresh cherries?
goodfoodteam's picture
20th May, 2019
Thanks for your question. We wouldn't suggest using fresh cherries as they'll be much more watery, affecting both texture and taste.
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