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)


  1. Preheat the oven to 180°C/Gas 4. Line a shallow 30 x 20cm baking tin with baking paper.
  2. 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.
  3. Bake for 20 minutes or until firm.
  4. Leave in the tin for about 5 minutes, then cut into rectangles and transfer to a wire rack to cool completely.

Recipe courtesy of Bill Granger.