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Chocolate Macaroon Fingers Recipe


Veg  CD  CBF  30mins plus setting

Submitted by Angela Webb, Eccleshall, Staffs, UK

Makes approx 24      Cold    Vegetarian   Fruit  Biscuits  Cookies  Baked Fayre  



100g/4 oz cooking chocolate

2 Eggs, beaten

225g/8 oz caster sugar

100g/4 oz desiccated coconut

2 tablespoons plain flour

50g/2 oz chopped glace cherries



1. Grease and line a 32.5 x 23cm/13" x 9" Swiss roll tin with parchment paper.

2. Break up the chocolate and melt it in a bowl over a pan of simmering water.

3. Spread the melted chocolate evenly over the base of the lined tin and leave in the fridge to set.

4. Preheat the oven at 150C, 300F, Gas Mark 2.

5. In a large mixing bowl, beat together the eggs, cherries, flour and coconut. Spread this mixture (which is very stiff and sticky) over the cold chocolate.

6. Bake for 15 - 20 minutes. Leave to cool in the tin. Cut into fingers when cold.

End of instructions


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven


Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Grease -to  To cover the inside  surface of a dish or pan with a layer of fat, such as butter or margarine,  or oil using a brush or kitchen paper.

Serving Suggestions


Main equipment required to make this recipe


32.5 x 23cm/13" x 9" Swiss roll tin

Parchment Paper

Mixing Bowl

Wooden Spoon

Wire Rack


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