Coconut and cherry macaroon bars

Makes 16

100 g desiccated coconut

3 medium egg whites

110 g caster sugar

35 g plain flour

150 g glace cherries, cut into quarters

100 g dark chocolate (70 % cocoa), coarsely grated

50 g dark chocolate (70 % cocoa), melted

20 cm x 30 cm x 5 cm tin, with a loose bottom, grease and line.

Preheat the oven to 180c/160c fan/gas 4.

Place the desiccated coconut in a large frying pan oven a low heat and toast until just golden.  Set aside to cool.

Place the egg whites in a large bowl and whisk until soft peaks form.  Gradually add the sugar, whisking all the time, until the egg whites are thick and glossy.  Using a large metal spoon, fold in the flour, cherries, grated chocolate and coconut, until well incorporated.  Spread the evenly and  in the prepared tin and bake for 45 minutes.

Place the tin on a wire rack to cool. Drizzle over the melted chocolate.

Place the whole tin in fridge to set before cutting into slices. The slices will keep for 5 days in airtight container.

Luis Troyano - Bake it great