Chocolate-Coconut Angel Cupcakes Recipe

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 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