Coconut Angel Food Cupcakes

Preheat oven to 350ºF. Line a muffin pan with muffin liners.

Mix half of your ground sugar in a small bowl with the flour and salt. Set aside.

In a large metal bowl, beat the egg whites with an electric mixer until foamy. When foamy, add the cream of tartar and beat until medium peaks form. Slowly beat in the sugar, and then add coconut extract.

Gently fold the flour mixture into egg white mixture, a little bit at a time.

Carefully spoon mixture into the muffin liners, filling to the top and and bake for 8-10 minutes. They will have a slightly golden color top.

Check cupcakes by sticking a toothpick in it; when it comes out clean, cupcakes are done. Let cool for 5 minutes and than let completely cool on a wire rack.

For the frosting, in a bowl add cream cheese and powdered sugar. With an electric hand mixer beat until well mixed, about 2 minutes. Add coconut extract and beat until combined. The frosting will be not be thick.

When ready to serve, frost cupcakes. Evenly sprinkle shredded coconut over top. Top with a coconut M&M.

Note: You will have frosting left over. Keep it in the refrigerator. Do not frost cupcakes until you are ready to serve.