Who doesn’t love a family recipe? And who doesn’t love a florentine? The answer to both of these questions should definitely be a resounding “no one”! With plenty of time to try out new things, this coconut and chocolate combo is a perfect treat for those long lockdown weekends.
The Coconut Florentine recipe is a firm family favourite and was handed down to me by my grandma. I remember her teaching me how to make them when I was little. So florentines of all shapes, flavours and sizes have had a special place in my cookbook ever since!
I’m Kirsty by the way, a chocolate lover and passionate dessert maker! I run The Choccie Drop, a chocolate-events company which hosts parties for kids, adults and corporate organisations.
I’ve even written a book about the sweet stuff (called Drop in for Chocolate – it’s really good 😁) which has lots of chocolate based recipes, facts and party ideas in it.
So far, lockdown has been an up and down rollercoaster in our house and (not surprisingly) I’ve relied on the sweet stuff to keep the kids’ happy and calm.
We made Easter Eggs when lockdown first started and now we are delving into the family recipe book to keep ourselves busy. These Coconut Florentines are delicious. Give them a try.
Comment below and let me know what you think.
- 225g Milk chocolate
- 55g butter or margarine
- 110g Soft light brown sugar
- 110g desiccated coconut
- 1 large egg (beaten)
- 55g glace cherries (halved)
- 55g raisins/ sultanas/ mixed peel
- You will also need a 20cm square tin, mixing bowls, wooden spoon and greaseproof paper
- Line the tin with greaseproof paper.
- Place the chocolate in a bowl and heat gently in the microwave until the chocolate has melted. You can also use a bain marie to melt the chocolate (place the bowl over a pan of barely simmering water)
- Tip the molten chocolate into the tin, spreading it into the corners. Place in the fridge to cool and set
- Preheat the oven to 150C/ 300F/Gas mark 2
- Cream together the sugar and butter/margarine, then add the egg, and mix
- Next add the other ingredients and mix
- Place this mixture on top of the set chocolate, and level out
- Place in the oven and bake for 30-40 minutes until golden brown
- Remove from the oven, leave for 5 minutes to cool slightly, then score and cut into portions (whilst still in the tin)
- After another 5 minutes cut through again. When completely cool, cut again and remove each portion
See more of Kirsty’s chocolate creations on her Instagram feed @thechocciedrop.