A healthy, light, and tasty snack!

Chocolate-Coconut Angel Cupcakes

Ingredients

6 egg whites
1-1/3 cups sugar, divided
2/3 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1 teaspoon almond extract
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup flaked coconut

Directions

~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 to 35 minutes (or until golden brown and top appears dry). Cool for 10 minutes before removing from pans to wire racks.

~Makes 1-1/2 dozen.