Ingredients
- 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
Method
-
1
Preheat oven to 160°C and line a large baking tray with baking paper.
-
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
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
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
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.
Comments & Reviews