Cherry BombsYou'll need;
1/2 cup Dessicated coconut
120ml soy creamer (carnation make this, with the condensed milk and stuff)
100g Glaze Cherries or the real deal if you want!
120g Chocolate ( I use the sweet williams stuff)
Combine the coconut, creamer and cherries in one bowl. Mix until even.
Melt the copha and broken up chocolate in a double saucepan.
Roll the coconut and cherry mixture into little balls then using a tea spoon roll through the chocolate
Place on a baking paper covered plate and refrigerate. Voila! Cherry bombs!
120g Chocolate (I use the sweet williams stuff)
1 cup dessicated coconut
Preheat oven to 200.
Spread coconut evenly over a baking tray. Bake for 5 mins or until golden brown
Meanwhile, melt the copha and broken up chocolate in a double saucepan.
Mix coconut into melted chocolate then pour into cookie cutters on a tray lined with baking paper.
Refrigerate and you have yourself a delicious coconut treat!
Laura Ashley. I am so very happy with them! She is an absolute darling to work with too. I am planning something quite big and exciting for Christmas time which she is involved in. So watch this space!
Some of her photos (including some of my shots *squee!*) are up at The Cave at the Gold Coast. Definitely worth checking out.