Ingredients
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1 cup sweetened condensed milk
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1 large egg white
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2 tsp Queen Vanilla Bean Paste
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Pinch salt
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3 ½ cups (260g) shredded coconut
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1 cup Nutella
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2 punnets (250g) fresh raspberries
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40g freeze dried raspberries (optional)
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icing sugar, to decorate
Method
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1
Preheat oven to 160°C and line a large baking tray with baking paper.
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2
Combine sweetened condensed milk, egg white, Vanilla Bean Paste and salt in a large bowl. Stir until well combined. Add shredded coconut and mix well.
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3
Spoon two tablespoons of mixture into balls and place on baking tray. Gently flatten and indent middle with your thumb to make a nest shape.
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4
Bake for 15-20 minutes until golden. Remove from oven and gently re-press the middles to ensure enough space for the filling. Allow to cool for 5 minutes then transfer to a wire rack to cool completely.
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5
To serve, dollop nutella in the middle of each nest and decorate with fresh and freeze dried raspberries, if using. Finish with a sprinkling of icing sugar. Store in an airtight container for up to 3 days.
Recipe Tip:
To add an extra punch of raspberry flavour, add 1 tsp of Queen Raspberry Baking Paste.
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