Chocolate-Coconut Angel Cupcakes

• 6 large egg whites, room temperature
• 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
• Confectioners' sugar, optional

1. Place egg whites in a large bowl. Preheat oven to 350u0b0. Line 18 muffin cups with cupcake liners. Sift together flour, cocoa, baking powder and 1 cup sugar twice.
2. Add almond extract, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 1 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.
3. Fill prepared cups two-thirds full. Bake until top appears dry, 30-35 minutes.
4. Cool in pans 10 minutes before removing to wire racks; cool completely. If desired, dust with confectioners' sugar.

egg whites, allpurpose, baking cocoa, baking powder, sugar, almond, cream of tartar, salt, coconut, confectioners

Taken from www.tasteofhome.com/recipes/chocolate-coconut-angel-cupcakes/ (may not work)