Coconut Macaroon Cupcakes

1. 1

   In a large bowl beat egg whites with salt until they hold soft peaks.

2. 2

   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.

3. 3

   Fold the mixture into the meringue.

4. 4

   Spoon the mixture into muffin tins lined with paper cups, filling them 3/4 full. Bake the cupcakes in a preheated moderate oven (350u00b0) for 20 to 25 minutes or until golden brown and crusty on the surface.

* Per serving · 4 servings · Values may vary.

No additional tips available.