Pink coconut soup (about 50 pieces)

Ingredients for Pink coconut soup (about 50 pieces)

Instructions for Pink coconut soup (about 50 pieces)

To prepare the Pink coconut soup (about 50 pieces) recipe, please follow these instructions:

Chop the dried apricots and put them in a pan with the frozen raspberries.
Put the pot in a boil and simmer for 10 minutes.
Turn on the oven at 150 degrees C. alm. oven.
Whip egg whites together with salt in a bowl until it is relatively stiff.
Cool the apricot / raspberries the mass to room temperature, pour it into another bowl and whisk it together to give a more sauce-like consistency.
Pour apricot / raspberries into the egg whites and stir it together.
Add sugar and coconut flour and stir it together.
Form small balls (mini-free size) and place them on a baking sheet with baking paper.
Bake them for 20 minutes.