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Cherry and coconut bites combine sweet, summery flavours.

Makes: 36


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  • Preheat oven to 180°C.
  • Grease 36 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.
  • 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.
  • 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.



HB Ingredients
Cocoa House, 15, The Cliffe Industrial Estate, Lewes, East Sussex. BN8 6JL.
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