Coconut Raspberry Bites Recipe

Coconut raspberry bites

2 eggs whites

115g (4oz) caster sugar

115g (4oz) ground almonds

115g (4oz) desiccated coconut

1/4 teaspoon vanilla extract

60g (2oz) Mascarpone cheese

Fresh raspberries

1. Preheat oven to 150 degrees C (gas mark 2). Grease 2 baking trays.

2. Use an electric beater to whisk the egg whites until stiff but moist. Gently fold the sugar into the egg whites.

3. Gently fold in the almonds, desiccated coconut and vanilla extract until the mixture is combined, forming a sticky dough.

4. Spoon walnut-sized pieces onto the baking trays.

5. Bake in the oven for 20-25 minutes, until the macaroons are golden and crisp on the outside.

6. Transfer to a cooling rack.

7. When the macaroon's have cooled, top each one with 1/2 teaspoon of the mascarpone and press a raspberry into the top of each macaroon.

By Janine Dumont