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Cherry and coconut bites

  • 2:00 Prep
  • 0:15 Cook
  • Makes 36

Ingredients

  • 60g butter
  • 1 cup (210g) caster sugar
  • 2 eggs
  • 1 1/4 cups (190g) plain flour
  • 1/4 cup (30g) cocoa powder
  • 1/2 cup (45g) desiccated coconut
  • 3/4 cup (245g) cherry jam
  • 36 drained morello cherries
  • 2 cups (130g) shredded coconut

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.

Source: taste.com.au

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