Preheat oven to 350F. Line 8 regular muffin wells with baking papers or nonstick spray. Alternatively, Small/mini cake molds can also be used (Omit spraying step if using silicone molds)
Melt butter in microwave, set aside. In a separate bowl, lightly whisk egg whites.
Combine almond meal, icing sugar, flour, baking powder and coconut in a bowl. Add egg whites & stir until combined. Add the slightly cooled butter & stir until thoroughly combined.
Fill muffin wells or mini cake molds to about 2/3 full. Push 2-4 fresh/frozen raspberries into each molds. Note: Drizzle & mix berries with icing sugar before putting them into friands.
Bake for about 20-25mins or until the tops are golden & springy & a toothpick test comes out clean. The centre should still be moist but not wet.
Remove from silicone molds when cooled. If using muffin pan or mini cake mold, remove promptly & allow to cool before serving. Sprinkle icing sugar before serving (optional).
