- 10 min
- 20 min
- 1 cup sweetened condensed milk
- 1 large egg white
- 2 tsp Queen Vanilla Bean Paste
- Pinch salt
- 3 ½ cups (260g) shredded coconut
- 1 cup Nutella
- 2 punnets (250g) fresh raspberries
- 40g freeze dried raspberries (optional)
- icing sugar, to decorate
Preheat oven to 160°C and line a large baking tray with baking paper.
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.
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.
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.
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.
To add an extra punch of raspberry flavour, add 1 tsp of Queen Raspberry Baking Paste.