Coconut-Raspberry Thumbprints

1. 1

   Heat oven to 325F.

2. 2

   Combine first 4 ingredients in large bowl.

3. 3

   Stir in egg whites and vanilla until blended.

4. 4

   Spoon coconut mixture into 24 paper-lined mini muffin cups, filling each cup half full.

5. 5

   Use thumb to press indentation in centre of each; fill with jam, adding about 1 tsp.

6. 6

   to each.

7. 7

   Bake 30 min.

8. 8

   or until edges are golden brown.

9. 9

   Remove immediately from pans to wire racks; cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.