Makes about 12
250g desiccated coconut
300g sugar
5 free range egg whites
50g glace cherries, halved
Put the coconut, sugar and egg whites together in a saucepan over a low heat.
Warm gently, stirring with a wooden spoon.
Remove from heat and allow to cool.
Divide the mixture into about twelve portions and place each, in a mound, on a baking sheet, leaving space between each one.
Top each one with half a cherry.
Bake for about 20 minutes at 180C/Gas 4 until golden.
