4 egg whites
1/16 tsp. salt
1/2 cup sugar
1 1/2 cups shredded coconut
1/4 cup sugar
1/4 cup almonds, blanched and ground
2 tbsp. flour
1/2 tsp. grated lemon rind

In a large bowl beat egg whites with salt until they hold soft peaks. Beat in gradually 1/2 cup sugar and continue to beat the meringue until it hold stiff peaks and is smooth and shiny. In another bowl toss together coconut, 1/4 cup sugar, almonds, flour and lemon rind. Fold the mixture into the meringue. Spoon the mixture into muffin tins lined with paper cups, filling them 3/4 full.

Bake the cupcakes in a preheated moderate oven (350°F) for 20 to 25 minutes or until golden brown and crusty on the surface.

Yield: 12 cupcakes.

Note: For mini-muffins bake for 18 minutes at 350°F.

Yield: 6 dozen.