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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supaluc's picture
7th Sep, 2010
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)!
23rd Apr, 2010
these are so tasty! I made them for my friends at christmas and they loved them!
1st Apr, 2010
These went down a treat as christmas presents for my colleagues. Definitely making these again!
23rd Dec, 2009
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.
22nd Dec, 2009
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.
18th Dec, 2009
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.
16th Dec, 2009
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
15th Dec, 2009
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
9th Dec, 2009
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!
5th Dec, 2009
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.


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