Sift the flour and icing sugar into a mixing bowl and stir in the ground almonds, coconut and lemon rind.
Whisk the egg whites in a large clean bowl until frothy then fold into the dry ingredients. Add the melted butter and stir until evenly combined.
Spoon the mixture into 9 lightly oiled friand tins (or a shallow bun tray). Top each friand with a few raspberries and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 18–20 minutes until a skewer inserted into the centre comes out clean. Leave to cool in the tins for 5 minutes then turn out on to a wire rack to cool completely.