Macaroon Angel Cakes

• 6 egg whites
• 1/2 tsp. cream of tartar
• 1/3 c. sugar
• 1 tsp. almond extract
• 1/2 tsp. vanilla
• 1 c. sugar
• 3/4 c. flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/3 c. flaked or shredded coconut

1. Preheat oven to 300u0b0.
2. Beat egg whites and cream of tartar until soft mounds form.
3. Gradually add 1/3 cup sugar, beating until stiff peaks form.
4. Blend in almond extract and vanilla.
5. Mix together 1 cup sugar, flour, baking powder and salt.
6. Add to egg white mixture.
7. By hand, fold in gently, but thoroughly.
8. Fold in coconut.
9. Spoon into paper-lined muffin cups, filling to within 1/4 inch of top.
10. Bake at 300u0b0 for 30 to 35 minutes until light golden brown and cake is set.
11. May be tinted different colors.

egg whites, cream of tartar, sugar, almond extract, vanilla, sugar, flour, baking powder, salt, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=551808 (may not work)