100g ground almonds
150g wholemeal flour (can be substituted for ground almonds if avoiding flour)
1 tsp baking powder
150g coconut oil
100g coconut sugar (can be substituted for light soft brown sugar if preferred)
1 large egg
9 tsp raspberry and apple jam
3 tsp desiccated coconut
4 egg whites
100g caster sugar
Preheat your oven to 170C (fan).
Blitz the coconut oil, coconut sugar and egg together in a food processor.
In a separate bowl combine the almonds, flour, baking powder and a pinch of salt. Stir wet ingredients into the dry ingredients using you hands to bring the dough together towards the end.
Line a loose bottomed tart tin with greaseproof paper and grease with a little oil. Press the cookie dough into the base of the tin and bake for 5 mins.
Meanwhile whisk the four egg whites together in a stand mixer until soft peaks begin to form, slowly add the sugar whilst the mixer is running. When you have reached the perfect soft peak consistency for meringues turn of the mixer and spoon the meringue mix into a piping bag.
Pipe small rounds of meringue all over your cookies dough base. Return to the oven for a further fifteen minutes. (If you want to make it easier don’t worry about piping the meringue simply spread on top using a palette knife.)