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

Mix flour with 1 cup of sugar, baking powder and salt. In separate bowl beat egg whites with cream of tartar and 1/3 cup remaining sugar. Add vanilla and almond extracts. Fold dry ingredients into egg whites. Then fold coconut into egg white mixture. Place in paper muffin cupcake liners (or tin foil) and bake in cupcake pans. Bake at 300 degrees for 40 minutes or less.