Makes 8
1/2 cup unsalted butter (4 ounces)
1 cup almond meal/flour
1 2/3 cups confectioner’s sugar, sifted
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 cup shredded coconut
5 egg whites
fresh or frozen raspberries (about 2-4 raspberries per friand)
Preheat oven to 350 degrees. Line 8 regular sized muffin wells with baking papers, or spray with nonstick spray (Note: If using silicone molds, you can omit this step).
Melt butter in microwave, set aside.
Place egg whites in a bowl and slightly whisk, set aside.
Combine almond meal/flour, confectioner’s sugar, flour, baking powder and coconut in a bowl. Add egg whites and stir until combined. Add the slightly cooled butter and stir until thoroughly combined.
Fill muffin cups/wells to about 2/3 full. Push 2-4 fresh or frozen raspberries into each cup/well.
Bake for about 20-25 minutes or until the tops are golden and springy and a toothpick test comes out clean. The center should still be moist but not wet.
Remove from silicone mold when cooled; if using a muffin pan or tins, remove promptly from pan and allow to cool before serving.