4 egg whites
Pinch salt
1/2 cup sugar
1-1/2 cups shredded coconut
1/4 cup sugar
1/4 cup ground blanched almonds
2 tablespoons flour
1/2 teaspoon grated lemon rind

In large bowl, beat egg whites with the salt until the whites hold soft peaks. Gradually add the 1/2 cup sugar and continue to beat until stiff peaks form and the mixture is smooth and shiny. In another bowl, toss together the coconut, 1/4 cup sugar, almonds, flour and lemon peel. Fold gently into meringue mixture. Spoon into muffin tins which have been lined with paper liners. Fill each of 12 cups about 3/4 full. Bake in a 350 oven for 20-25 minutes or until cupcakes are golden brown and crusty on top. Makes 12 cupcakes. From The Arlington Journal newspaper.