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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 20 |
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Delicious little cakes. The coconut adds a touch of crunch. Ingredients:
4 large egg whites |
1-1/2 c shredded coconut |
2/3 c sugar |
1/2 c flour |
1/2 tsp vanilla |
1/4 tsp salt |
1 stick unsalted butter |
Directions:
1. Whisk egg whites until smooth and a little foamy,then add the remaining ingredients one by one. Be especially light handed when yo stir in the flour and butter.
2. Butter 2 12 c mini-muffin pans or fit with liners. Divide batter among 20 of the cups and bake at 350 degrees for 20 mins. The cakes should be puffy,springy and easy to pull from sides of pans.
3. Remove cakes from the pans. cool to room temperature,then serve.
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