Mini Lime, Mango & Coconut Cupcakes - Recipe

3 tbsp. almond meal
1/2 cup flaked coconut
1 1/2 cups confectioners/icing sugar, sifted
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 cup unsalted butter, melted
5 eggs (whites only)
1/2  cup fresh, or frozen mango thawed, finely chopped
2 tbsp. shredded coconut
1 tbsp. finely grated lime zest
Preheat the oven to 375F. In a large bowl, combine the almond meal, flaked coconut, icing sugar, flour and baking powder. Stir in the butter, followed by the egg whites. Gently fold in the mango and lime zest. Spoon a heaping tablespoon of batter into each well of a mini muffin tin lined with baking cups. Drop some shredded coconut on top of each cupcake. Bake for 12-15 minutes. Remove from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 24 mini cupcakes