Cherry and coconut bites

Method

• 1
  Preheat oven to 180°C. Grease 36 1 1/2 tablespoons (30ml) capacity mini muffin pans. Use an electric mixer to beat the butter and half the sugar together in a medium bowl until pale and creamy. Add 1 egg and beat until well combined. Add the flour, cocoa powder and desiccated coconut and stir to combine.
• 2
  Spoon mixture evenly among the prepared pans. Use your fingers to push the dough around the base and halfway up the side of each pan. Bake in preheated oven for 8-10 minutes or until cooked through. Remove from oven and set aside for 5 minutes to cool slightly.
• 3
  Spoon the jam evenly among each pan and top with a cherry. Combine the shredded coconut, remaining sugar and remaining egg in a medium bowl. Spoon coconut mixture on top of each bite. Bake in oven for 5 minutes or until golden. Remove from oven and set aside to cool in the pan. Transfer to an airtight container.