Next Day UK Delivery Available - Order By 3PM
★★★★★ Independent Reviews
Corporate Gift Service

Friars Milk Chocolate Coconut Macaroons

Code: FRFNCMB
  • £3.99

A perfect blend of crisp coconut flakes and thick Belgian milk chocolate shaped into bite-sized macaroon pieces...a traditional favourite! Presented in a clear cellophane gift bag; hand-finished with ribbon.

200g℮

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Item in Stock | Usually dispatched within 24 hours
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£3.95 – Standard Delivery (2-5 working days).

£5.95 - Next Working Day (place your order before 3pm Mon-Fri for next working day delivery) We are unable to deliver on Weekends or Bank Holidays. Exclusions apply, please see our delivery and returns page.

We ONLY dispatch orders Monday to Friday (excluding bank holidays).

Currently we only deliver within the UK, Isle of Man and Channel Islands

If you wish to return an item we can be contacted on 01768772234 or sales@friars.co.uk

Milk Chocolate (75%): Sugar, Cocoa Mass, Whole Milk Powder (Lactose), Cocoa Butter, Whey Powder (Lactose, Milk), Emulsifier: E322 (Soya), Natural Vanilla Aroma; Coconut, Rice Flour, Malt Flour (Barley, Gluten, Wheat), Sugar (Burned), Emulsifer: E322 (Soya).

May contain traces of Egg, Peanuts and other Nuts.

Allergen & Dietary Advice:

Suitable for Vegans

Suitable for Vegetarians

Contains Gluten

Contains Milk or Milk Derivatives

Contains Eggs or Egg Derivatives

Contains Peanuts

Contains Other Nuts

Contains Soya

Contains Sulphur Dioxide or Sulphites

Contains Mustard

Contains Celery

Contains Alcohol

Contains Artificial Colours

Contains Artificial Flavours

Review Summary - 5 out of 5 based on 3 ratings.

We bought these coconut macaroons while on holiday and have ordered them online since then as they are delicious!!
The chocolate is creamy and the coconut crisp and crunchy - heavenly!!!
Think my husband is addicted to them and will be ordering a constant supply of them!

September 10, 2018 |

Divine❤️

February 24, 2018 |

Delicious smooth chocolate with a lovely tasting coconut. I'm addicted.

December 19, 2017 |

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