125 g unsalted butter
25 g ground almonds
75 g desiccated coconut
275 g icing sugar
75 g plain flour
1/2 tsp baking powder
5 large egg whites
100 g raspberries
Preheat oven to 180 deg C
Line a muffin tin with 12 paper muffin cases
Mix everything together, apart from raspberries, until smooth. spoon into paper cases.
Divide raspberries among cakes and press lightly on to the surface. Bake for 15 min.
remove from oven, cool slightly before removing from tin. Serve warm or cold.
Keep well in airtight container for a few days.
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