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    Coconut Kisses

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    Coconut Kisses

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Makes: 20


    • 145g butter, softened
    • 85g caster sugar
    • 110g plain flour and a little extra for dusting
    • 55g cornflour
    • 55g desiccated coconut
    • 20 glacé cherries to decorate


    1. Preheat the oven to 180°C, gas mark 4. Grease and line 2 baking trays. Put the soft butter and sugar into a large mixing bowl and beat them with a hand-held electric mixer until the mixture is pale and fluffy. Sift the flour and cornflour into another bowl. Add the coconut.
    2. Combine the contents of the two bowls and stir everything together with a tablespoon to make a dough. The mixture should be quite stiff. You might find it easier to dust your hands with a little flour and press the mixture together by hand. Take pieces of the mixture and roll them into little balls, about the size of a conker. Flatten them slightly in the palm of your hand.
    3. Put them onto the baking trays. They will spread a little when they cook, so space them well apart. Push a glacé cherry into the middle of each coconut kiss, pressing it down with your finger. Using oven gloves, put the baking trays onto the lowest shelves of your oven. Set the timer for 15 minutes. The kisses are cooked when they just start to turn golden brown at the edges. When the time is up, use your oven gloves to take the trays out of the oven. Let the kisses cool a little on the tray before using a palette knife to transfer them to a wire rack. Store them in a tight-lidded tin when they are cool.

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