Coconut-Raspberry Thumbprints

Directions

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.