Cherry Coconut Drops

cook 20 mins
  • 150 g (5 oz) unsalted butter, softened
  • 125 g (4 oz) caster sugar
  • 1/2 teaspoon almond extract
  • 1 large egg plus 1 large egg yolk, lightly beaten
  • 75 g (3 oz) desiccated coconut
  • 100 g (3 1/2 oz) plain flour
  • 10–12 glacé cherries, halved
  • Line 2 baking sheets with nonstick baking paper. Place the butter, sugar and almond extract in a large bowl and beat together with a hand-held electric whisk until light and fluffy. Add the egg and egg yolk and beat well. Add the coconut and flour and stir until combined.
  • Drop 20–22 heaped teaspoonfuls of the mixture on to the prepared baking sheets and top each one with a halved glacé cherry.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes until lightly golden. Leave to cool on the sheets for 2–3 minutes, then transfer to wire racks to cool completely.
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