Tue Mar 17, 2015

This is a simple recipe that isn’t too sweet and very affordable.

You will need:

3 cups shredded coconut

1/3 cup sugar

1 egg white

1/ 4 cup plus 2 tblsp flour

1/ 2 tsp baking powder

1/ 2 tsp almond extract (essence)

2 egg whites

1/3 cup sugar{{more}}

Method.

Combine coconut, sugar and one egg white in small bowl. Mix flour, baking powder and almond extract into coconut mixture. Beat two egg whites until foamy then add 1/3 cup sugar until stiff peaks form. Fold mixture into coconut mixture. Spoon batter into paper lined muffin cups. Top each cupcake with a candied cherry if desired. Bake for about 15 minutes at 350 degrees or until peaks are nice and golden brown. Feel free to add any topping you wish, or you can simply enjoy it as is.

Tip – If you are grating the coconut, cut off the back so that it’s white when grated, or you can leave it as is.