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Coconut Sno-Cakes

Makes: 36 servings Yield: 3 dozen cupcakes
Start to Finish 25 mins
Coconut Sno-Cakes
Ingredients
  • 1 1/2  cups  extra-fine granulated sugar or granulated sugar
  • 2  egg whites
  • 1/4  teaspoon  cream of tartar or 2 teaspoons light-colored corn syrup
  • 1  teaspoon  vanilla
  • 36  unfrosted white cupcakes in paper linings
  •  Toasted coconut
Directions

1. In the top of a double boiler stir together sugar and 1/3 cup water. Add egg whites and cream of tartar. Beat with an electric mixer on low speed 30 seconds. Place over boiling water (upper pan should not touch water). Cook, beating constantly on high speed, about 7 minutes or until stiff peaks form. Remove from heat; add vanilla. Beat 2 to 3 minutes more or until easy to spread. Spread on cupcakes. Top with coconut. Serve the same day.

Nutrition Facts (Coconut Sno-Cakes)
  • Servings Per Recipe 36,
  • cal. (kcal) 127,
  • Fat, total (g) 2,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 25,
  • fiber (g) 0,
  • pro. (g) 1,
  • vit. A (RE) 0,
  • vit. C (mg) 0,
  • sodium (mg) 154,
  • calcium (mg) 40,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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