- 200 g desiccated coconut
- ¾ cup condensed milk
- 1 t vanilla paste
- 1 free-range egg white
- ¼ cup raspberry jam
1. Preheat the oven to 150°C and line a large baking tray with baking paper.
2. Combine the coconut, condensed milk and vanilla. Beat the egg white, then fold through the coconut mixture.
3. Gently shape the mixture into little drops using your hands or two spoons, 3-4 cm wide. Place on the baking tray and press a well into the centre using your thumb, then fill with jam.
4. Bake for 15–20 minutes, or until slightly caramelised.