3 egg whites
1/4 tsp. cream of tartar
2/3 c. sugar
1/2 tsp. almond extract
6 tbsp. all-purpose flour
1 (3 1/2 oz.) can coconut or 1 1/2 c. dry shredded coconut

Place fluted paper cups in 12 muffin tins, 2 1/2 inch size.

Put egg whites and cream of tartar in electric mixer bowl; beat until frothy. Gradually add sugar, continuing to beat until stiff peaks form and sugar is thoroughly blended. Add almond extract, then flour, a little at a time, blending at lowest speed until flour is blended. Fold in coconut. Fill paper liners almost to top (they don't rise much).

Bake at 325 degrees for 30 minutes until golden. Yields 12 muffins. Freezes well. Can be baked in small paper cups; yield 24 tiny cupcakes for sweet tray. Bake small ones for 15 minutes or until golden.

Note: If baked in 2 1/2 inch paper cups, split, the cakes make a good base for strawberries, fresh peaches, etc or used as short cake. Also, good with ice cream and chocolate sauce.