1. 1 cup sweetened condensed milk

  2. 1 large egg white

  3. 2 tsp Queen Vanilla Bean Paste

  4. Pinch salt

  5. 3 ½ cups (260g) shredded coconut

  6. 1 cup Nutella

  7. 2 punnets (250g) fresh raspberries

  8. 40g freeze dried raspberries (optional)

  9. icing sugar, to decorate


  1. 1

    Preheat oven to 160°C and line a large baking tray with baking paper.

  2. 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.

  3. 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.

  4. 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.

  5. 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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