Tropical florentines

  • 40 mins cooking
  • Makes 25 Item
  • Print


Tropical florentines
  • 2/3 cup (160ml) passionfruit pulp
  • 1/4 cup (55g) finely chopped glacé ginger
  • 1/2 cup (55g) finely chopped glacé pineapple
  • 1/2 cup (90g) finely chopped dried papaya
  • 1 cup (75g) shredded coconut
  • 1 cup (60g) coarsely crushed cornflakes
  • 1/2 cup (70g) macadamias, chopped finely
  • 3/4 cup (180ml) condensed milk
  • 1 cup (150g) white chocolate melts


Tropical florentines
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease oven trays; line with baking paper.
  • 2
    Strain passionfruit pulp; you need ⅓ cup (80ml) juice. Discard seeds.
  • 3
    Combine ginger, pineapple, papaya, coconut, cornflakes, nuts, milk and 2 tablespoons of the passionfruit juice in medium bowl.
  • 4
    Drop rounded tablespoonfuls of mixture about 5cm apart onto oven trays; press down slightly.
  • 5
    Bake florentines about 12 minutes; cool on trays.
  • 6
    Stir chocolate with remaining passionfruit juice in small heatproof bowl over small saucepan of simmering water until smooth. Spread chocolate over flat side of each florentine; mark with a fork. Set at room temperature.

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