Prep
15 minBake
8 minsServes
20Difficulty
Easy About
Feel like you need a bit of a mid-afternoon boost to keep you going for a couple of hours? Try this satisfying snack!
Preheat the oven to 190°C, fan oven 170°C Gas Mark 5.
Tip the coconut into a dry frying pan and cook over a high heat for 1-2 minutes, stirring with a wooden spoon, to toast lightly. Cool for 5 minutes.
Meanwhile, use a fork to lightly whisk the egg white in a mixing bowl. Stir in the coconut and add the ground almonds, pistachio nuts, pumpkin seeds, Tate & Lyle Light Soft Brown or Light Muscovado Sugar and Lyle’s Golden Syrup.
Spoon the mixture into a silicone mini muffin tray (or similar) to make approximately 20, cooking in batches if necessary. Transfer to the oven and bake for 8 minutes.
Cool, then ease the treats from the tray. Sprinkle the dried raspberry flakes on top (if using). Keep in an airtight tin for up to 2 weeks.
TOP TIP
You could use chopped almonds, hazelnuts or peanuts instead of the pistachios. If you prefer, tip the whole mixture into a lined 23cm square cake tin and bake for 10-12 minutes. Cut into squares when cool.
Ingredients – 8 items
1
Desiccated coconut
Egg whites
Large
Almonds
Ground
Pistachios
Salted, chopped
Pumpkin seeds
Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar
Lyle’s Golden Syrup
Dried raspberry flakes
Optional
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It’s National Baking Week - the perfect time to whisk up something wonderful! Here are 5 top tips to help you bake like a pro:
1️⃣ Read the recipe all the way through first - saving surprises mid-bake and helps everything run smoothly 📖
2️⃣ Room temperature ingredients = smoother batters 🧈
3️⃣ Don’t over mix - keep it light and fluffy! 🍰
4️⃣ Always preheat your oven for an even bake 🔥
5️⃣ Embrace the freeze - save those sweet leftovers for later ❄️
Ready, set, bake! 🧁💛
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Bake up a batch and get into the Halloween spirit.
Find the recipe via link in our bio.
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