Ingredients:
3/4 cup all purpose flour
1 1/3 cups sugar
1/2 tsp baking powder
1/4 tsp salt
6 egg whites
1/2 tsp cream of tartar
1 tsp almond extract
1 cup coconut
foamy consistency
Directions:
Heat oven to 350F. Line 18 muffin cups with paper baking cups.(Ok I ended up with 24)
In medium bowl, combine flour, 1 cup of the sugar, baking powder and salt; set aside.
In large bowl, beat egg whites, cream of tartar and almond extract until foamy; gradually add remaining 1/3 cup of the sugar, beating until stiff peaks form (picture is just of process, not of peaks). Gradually fold flour mixture into egg whites. (I did this 1/4 cup at a time) Gently fold in coconut (I used shredded, but flakes are probably okay). Fill paper-lined muffin cups 2/3 full(Good luck)
Bake at 350F for 25-35min or until light golden brown and top crust is dry. Cool completely, if you are quick you can drizzle them with chocolate ganache. I was not fast enough, and they were devoured sans chocolate.
