Ingredients
6 large egg whites, room temperature2/3 cup all-purpose flour1/4 cup baking cocoa1/2 teaspoon baking powder1-1/3 cups sugar, divided1 teaspoon almond extract1/2 teaspoon cream of tartar1/4 teaspoon salt1 cup sweetened shredded coconutConfectioners’ sugar, optional
Preparation
Place egg whites in a large bowl. Preheat oven to 350°. Line 18 muffin cups with cupcake liners. Sift together flour, cocoa, baking powder and 1 cup sugar twice.
Add almond extract, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Gently fold in coconut.
Fill prepared cups two-thirds full. Bake until top appears dry, 30-35 minutes.
Cool in pans 10 minutes before removing to wire racks; cool completely. If desired, dust with confectioners’ sugar.
