Instructions: Combine coconut, 1/3 cup of the sugar and 1 egg white in top of double boiler. Cook over boiling water until hot, stirring occasionally. Remove from heat.

Sift together flour, baking powder and salt. Stir into coconut mixture, then stir in almond extract. Beat remaining two egg whites until foamy. Beat in remaining 1/3 cup sugar gradually and continue beating until soft peaks form when beater is lifted. Fold whites into coconut mixture. Spoon batter into eight paper liners in muffin pans. Bake at 325 degrees for 25 minutes.

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