Ingredients Jump to Instructions ↓

  1. 6 egg whites

  2. 1-1/3 cups sugar, divided

  3. 2/3 cup all-purpose flour

  4. 1/4 cup baking cocoa

  5. 1/2 teaspoon baking powder

  6. 1 teaspoon almond extract

  7. 1/2 teaspoon cream of tartar

  8. 1/4 teaspoon salt

  9. 1 cup flaked coconut

Instructions Jump to Ingredients ↑

  1. Place egg whites in a large 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. Yield: 1-1/2 dozen.


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