Tropical Florentines

• 2 oz glace ginger, finely chopped
• 2 oz glace pineapple, finely chopped
• 3 oz dried papaya, finely chopped
• 3/4 cup desiccated coconut
• 2 cups cornflakes, roughly crushed
• 2/3 cup macadamia nuts, finely chopped
• 3/4 cup condensed milk
• 4 None passionfruits, pulp scooped out, strained, 1/3 cup juice reserved
• 5 oz white chocolate

1. Preheat oven to 350u0b0F. Grease 2 baking trays and line with parchment paper.
2. In a bowl, combine ginger, pineapple, papaya, coconut, cornflakes, macadamia nuts, condensed milk and 2 tbsp passionfruit juice. Drop rounded tablespoonfuls of mixture about 2 inches apart on prepared trays. Press down slightly. Bake for 12 mins then let cool on trays.
3. Meanwhile, stir chocolate and remaining passionfruit juice in small, heatproof bowl set over a small saucepan of simmering water until smooth. Spread chocolate over flat side of each florentine and run a fork through it. Let set at room temperature.

glacue ginger, pineapple, papaya, coconut, cornflakes, nuts, condensed milk, passionfruits, white chocolate

Taken from recipes-plus.com/api/v2.0/recipes/36906 (may not work)