CHOCOLATE-COCONUT ANGEL CUPCAKES
In a large bowl, place the egg whites and let stand at room temperature for 30 minutes.
In a medium bowl, combine 1 cup of sugar, flour, cocoa and baking powder. Sift together twice and set aside.
Add the almond extract, cream of tartar and salt to the egg whites, using an electric mixer on medium speed, mix until soft peaks form.
Gradually add the remaining sugar, about 2 Tbsp. at a time, beating on high speed until stiff glossy peaks form.
Slowly fold in cocoa mixture, about 1/2 cup at a time, then gently fold in the coconut.
Fill paper-lined muffin tin to 2/3 full.
Bake at 350 degrees for 30 to 35 minutes or until golden brown and top appears dry.
Remove from oven and let cool for 10 minutes before removing the cupcakes from the pan.