4 egg whites
3/4 c. superfine sugar, divided
1 1/2 c. flaked coconut
1/2 c. ground almonds or 1/2 tsp. almond extract
2 tbsp. flour
1 tsp. grated lemon rind
Pinch of salt

Beat egg whites with salt until soft peaks form. Slowly add 1/2 cup sugar, beating until stiff shiny peaks form. In separate bowl combine coconut, 1/4 sugar, almonds and flour and rind; mix well. Fold coconut mixture into egg whites. Spoon into 12 paper lined muffin tins. Bake at 350 degrees for 25 minutes or until a little crusty. Cool on racks.