Coconut macaroons

Mix the shredded coconut in a bowl with the flour.

Place the rest of the ingredients except the glacé cherries in a pot to warm over low heat.

Remove from heat and add the mixture of the shredded coconut and the flour and fold in lightly to incorporate. Set it aside to cool.

Then place the mixture in a pastry bag and using a large French star tip, pipe large (but not huge) rosettes on greaseproof paper brushed with butter. Place a glacé cherry on top of each one and press lightly so that it sticks.

Bake at 180°C for 15-20 minutes (you should check to decide on the baking time) until they start to get golden brown. Set them aside to cool and store in an airtight container because they dry quickly!