Coconut Macaroon Cupcakes - cooking recipe

Ingredients

4 egg whites
1/16 tsp. salt
1/2 cup sugar
1 1/2 cups shredded coconut
1/4 cup sugar
1/4 cup almonds, blanched and ground
2 Tbsp. flour
1/2 tsp. grated lemon rind

Preparation

In a large bowl beat egg whites with salt until they hold soft peaks.
Beat in gradually 1/2 cup sugar and continue to beat the meringue until it hold stiff peaks and is smooth and shiny. In another bowl toss together coconut, 1/4 cup sugar, almonds, flour and lemon rind.
Fold the mixture into the meringue.
Spoon the mixture into muffin tins lined with paper cups, filling them 3/4 full. Bake the cupcakes in a preheated moderate oven (350\u00b0) for 20 to 25 minutes or until golden brown and crusty on the surface.
Yield: 12 cupcakes.