This tasty recipe makes a wonderful mid-morning snack!

Chocolate-Coconut Angel Cupcakes

Ingredients

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

Directions

~Place egg whites in a large bowl; let stand at room temperature 30 minutes. Line 18 muffin cups with paper 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, one 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 springs back when lightly touched and cracks feel dry, 30 to 35 minutes. Cool in pans 10 minutes before removing to wire racks to cool.

~Makes 1-1/2 dozen.