Coconut Cupcakes


  • ½ cup PUREGG Simply Egg Whites liquid egg whites
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ¾ cup unsweetened desiccated coconut
  • ½ cup cake and pastry flour
  • ½ tsp vanilla


  1. Beat liquid egg whites until soft peaks form. Gradually beat in both sugars
    and continue beating until very stiff shiny peaks form.
  2. Fold in coconut, flour and vanilla. Spoon into muffin tins lined with paper
  3. Bake at 190°C 18-20 minutes or until golden brown. Cool on rack.