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Ingredients
- 4 egg whites
- 3/4 c. superfine sugar, divided
- 1 1/2 c. flaked coconut
- 1/2 c. grnd almonds or possibly 1/2 teaspoon almond extract
- 2 T flour
- 1 teaspoon grated lemon rind
- Healthy pinch of salt
Directions
- Beat egg whites with salt till soft peaks form. Slowly add in 1/2 cup sugar, beating till stiff shiny peaks form. In separate bowl put together coconut, 1/4 sugar, almonds and flour and rind; mix well. Fold coconut mix into egg whites. Spoon into 12 paper lined muffin tins. Bake at 350 degrees for 25 min or possibly till a little crusty. Cool on racks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 2 servings | |
| Calories 350 | |
| Calories from Fat 127 | 36% |
| Total Fat 15.22g | 19% |
| Saturated Fat 9.63g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 183mg | 5% |
| Total Carbs 53.78g | 14% |
| Dietary Fiber 4.1g | 14% |
| Sugars 46.42g | 31% |
| Protein 3.34g | 5% |
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