carina in print – daily record

Cherry Cannonballs – In Print 13th August

Every week Carina writes a baking column for the Daily Record to align with our baking and recipes at The Scottish Cafe & Restaurant at The Scottish National Gallery

Ingredients:

200g condensed milk
200g coconut (I use freshly grated)
100g glace cherries cut into quarters
100g icing sugar
1 teaspoon of vanilla essence
400g of 70% cocoa chocolate

Method:

1. Mix the coconut, condensed milk, cherries, icing sugar, vanilla and cherries together
2. Form into balls and lay on a lined baking tray
3. Refrigerate for 1 hour so they are easier to handle
4. Melt the chocolate in a bain-marie
5. Dip the chilled coconut balls into the melted chocolate and leave to set on a lined
baking tray
6. One or two are just enough as a post dinner treat