August 28, 2017


Butter- 125 gms
Milk chocolate- 200 gms
Shredded coconut- 70 gms
Coconut macaroons- 90 gms
Glace cherries- 140 gms
White chocolate- 100 gms


  • Grease 20cm*30cm lamington pan, line base and 2 long sides with baking paper, extending paper 2 cm above edge of pan.
  • Melt butter and milk chocolate in heatproof bowl over pan of simmering water.
  • Stir in coconut and macaroon crumbs.
  • Press mixture firmly over base of prepared pan, top with cherries; cover, refrigerate until firm.
  • Cut into squares; drizzle with white chocolate.
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