A cinch to make!


  • 250 g unsweetened desiccated coconut
  • 220 g caster sugar
  • 100 g butter (melted and cooled)
  • 2 medium eggs (lightly beaten)
  • 150 g good quality dark chocolate (chopped)


  • Preheat the oven to 180°C/Gas 4. Line a shallow 30 x 20cm baking tin with baking paper.
  • In a large bowl, mix the coconut and sugar together, then add the butter and eggs and stir to combine. Stir the chopped chocolate through the mixture and press into prepared tin.
  • Bake for 20 minutes or until firm.
  • Leave in the tin for about 5 minutes, then cut into rectangles and transfer to a wire rack to cool completely.

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