COCONUT-AND-JAM DROPS

Serves 8 to 10

EASY

GREAT VALUE Preparation: 15 minutes Cooking: 20 minutes

desiccated coconut 200 g condensed milk ¾ cup vanilla paste 1t free-range egg white 1 raspberry jam ¼ cup

1 Preheat the oven to 150°C and line a large baking tray with baking paper.

2 Combine the coconut, condensed milk and vanilla. Beat the egg white, then fold through the coconut mixture. 3 Gently shape the mixture into little drops using your hands or two spoons, 3-4 cm wide. Place on the baking tray and press a well into the centre using your thumb, then fill with jam. 4 Bake for 15–20 minutes, or until slightly caramelised.

WHEAT- AND GLUTEN-FREE