For a treat, nothing beats these simple mini cakes.
4 large egg whites
1 1/2 cups shredded coconut
2/3 cup sugar
1/2 cup flour
1/2 tsp pure vanilla extract
1/4 tsp salt
1 stick unsalted butter, melted
1. Whisk the egg whites until they are smooth and a little foamy, then add the remaining ingredients one by one. Be especially light-handed when you stir in the butter and flour.
2. Butter two 12-cup mini-muffin pans or fit them with paper liners. Divide the batter among 20 of the cups and bake in a 350ºF oven for 17 to 20 minutes. The coconut cakes should be puffy, springy to the touch, and easy to pull away from the sides of the pans.
3. Remove the cakes from the pans immediately. If they’re reluctant to come out, rap the pans against the counter. Cool to room temperature before serving with coffee, tea, or even a little jam.
Makes 20. Per cake: 110 calories, 12g carbs, 1g protein, 10mg cholesterol, and 6g fat.
For more food tips and recipes from Dorie Greenspan, visit doriegreenspan.com.