(Originally from Smitten Kitchen)

200 grams sweetened, flaked coconut

65 grams granulated sugar

45 grams egg whites

pinch of kosher salt

1/4 teaspoon almond extract

85 grams fresh raspberries – remember to dry them very well.. That was my downfall in this recipe.

• In a food processor finely mill the flaked coconut. In my mini processor it took 2-3 minutes to get it in tiny enough pieces
• Add in sugar and process for about a minute
• Add in egg whites, salt and almond extract, process again for about a minute.
• Transfer mixture to a bowl and gently stir in the raspberries.
• Scoop into 1 inch balls onto a lined cookie sheet, I used a silicone mat.
• Bake at 325 until the tops are nicely toasted, it took about 45 minutes for my wet batter to get there – but the original recipe says 20-30 minutes.