Gluten free Coconut muffins

🧂 Ingredients

• 1 2/3 cups sweetened shredded coconut
• 1 2/3 cups sweetened condensed milk
• 1 tsp pure vanilla extract
• 2 egg whites

  extra-large , room temperature
• 1/4 tsp kosher salt

Instructions

• 1 Preheat oven to 325 F. Line muffin pan with cupcake liners
• 2 Mix coconut, condensed milk, and vanilla in a large bowl
• 3 Whip the egg whites and salt on high speed in the bowl of an electric mixer
  until they make medium-firm peaks
• 4 Fold the egg whites into the coconut mixture.
• 5 Drop the batter onto cupcakes molds
• 6 Bake for 25 to 30 minutes, until golden brown
• 7 Cool and serve.

Nutrition Info