Decadant Coconut Cupcake

6 Jul

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PureWow is a website I follow often. This recipe was on their website and I just adjusted it to my liking. 3 egg whites 1/2 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1/2 teaspoon salt 4 cups sweetened shredded coconut One cup sliced almonds One cup chocolate morsels Line a cup cake baking pan with paper or foil wrappers. Preheat the oven to 325 degrees. Whip the egg whites and sugar on medium till the sugar is dissolved. Add the vanilla, almond extract and salt. Mix well. Stir in the coconut and pour into each cupcake paper. Press into the cup to make it even. About  two to three tablespoons for every cup. Sprinkle the sliced almonds on top and press down. Bake for 25 to 30 minutes. Place 8 to 10 chips on each cake as soon as it comes out of the oven. The chocolate will melt and you can spread it easily. Store in a airtight container. I served this with plain delicious chocolate and vanilla ice cream. The original recipe called for making a nine inch pan and then cutting them but it was too messy.

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