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Chocolate-Coconut Angel Cupcakes

6 egg whites
1-1/3 cups sugar, divided
2/3 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1 teaspoon almond extract
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup flaked coconut

Place egg whites in a large mixing bowl; let stand at room temperature
for 30 minutes. Combine 1 cup sugar, flour, cocoa and baking powder.
Sift together twice; set aside. Add the almond extract, cream of

Printed from tasteofhome.com Oct 7, 2008

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Chocolate-Coconut Angel Cupcakes cont.

tartar and salt to egg whites; beat on medium speed until soft peaks
form. Gradually add the remaining sugar, about 2 tablespoons at a
time, beating on high until stiff glossy peaks form. Gradually fold
in cocoa mixture, about 1/2 cup at a time. Gently fold in coconut.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for
30-35 minutes or until golden brown and top appears dry. Cool for 10
minutes before removing from pans to wire racks.

Yield: 1-1/2 dozen.