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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2nd May, 2011
Hi. If you are having trouble with the mixture sticking to the baking parchment - try and get the unbleached baking parchment. This is normally much better. You can get it from sainsburys. Hope this helps!
9th Feb, 2011
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!
5th Jan, 2011
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.
27th Dec, 2010
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.
22nd Dec, 2010
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
21st Dec, 2010
just made these and did not work, very very buttery but still stuck to the paper. Tried cooking for longer but no better.
19th Dec, 2010
They are quite nice but nor worth all the trouble.
19th Dec, 2010
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
7th Dec, 2010
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
1st Nov, 2010
awful recipe :(


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