• 400g desiccated coconut
• 50g brown sugar
• 4 egg whites (free-range)
• 1/4 tsp salt
• 1/2 tsp almond extract
• 1 1/2 cups frozen raspberries (defrost and drain prior to use)
• Freeze-dried raspberry powder for garnish

1. Preheat oven to 180°C bake/ 160°C fan bake and line an oven tray with baking paper
2. In a bowl add all the ingredients except for the raspberries, beat with a hand mixer until well combined
3. Add the raspberries and pulse in short bursts until they are mixed in
4. Using your hands, scoop out a small handful and roll into a ball, place on oven tray
5. Repeat step 4 for the remaining mixture, these don't rise much so it is fine to place them close together
6. Place tray in the oven, bake until golden - approximately 25-30 minutes
7. Allow to cool for 10 minutes
8. Garnish with freeze dried raspberry powder
9. Enjoy!

Store in a cool, dry place in an airtight container for up to a week