How to make it

  • 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

Reviews & Comments 1

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    " It was excellent "
    herby ate it and said...
    I like all the flavors!
    Was this review helpful? Yes Flag

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