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Coconut Cakes




Source of Recipe


newspaper


List of Ingredients




4 large egg whites
1 1/2 c shredded coconut
2/3 c sugar
1/2 c flour
1/2 tsp vanilla
1/4 tsp salt
1 stick unsalted butter, melted

Recipe



Whisk egg whites until smooth and a little foamy;
Add remaining ingredients one at a time.
Be light handed with butter and flour.

Butter 20 mini muffin tins or fit with liners.
divide batter between the tins.
Bake at 350 for 20 minutes.
The cakes should be puffy, springy, and easy to pull from sides of pan.

Remove cakes from pans and cool to room temperature.
serve.