Instructions: Lightly grease a 30cm X 20 cm lamington tin. Place a strip of baking paper to cover base of pan and extend over two opposite sides.

Chop the cherries.

Melt butter and chocolate gently over a pan of simmering water or in the microwave on medium, stirring regularly. Remove from heat and stir in shreaded coconut and macaroons.

Press mixture very firmly into prepared pan, top with cherries, and press firmly.

Drizzle with dark chocolate and refrigerate until firm.

Serve with afternoon tea..

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