Almond & Coconut Mini Cakes

Ingredients

• 2/3 cup white flour
• 1/3 cup white sugar
• 1/4 cup unsalted butter, melted and cooled
• 2 large egg white
• 1/2 cup shredded coconut (plus some reserved for sprinkling on the top)
• 1/4 teaspoon salt
• 1/8 teaspoon vanilla extract
• 1/2 teaspoon lemon juice
• 1 teaspoon baking powder
• 2.5 ounces almond paste
• 1/4 cup milk

Directions

1. Preheat oven to 350°F. Grease a mini muffin pan
2.  Place almond paste and granulated sugar in a large bowl. Beat with a mixer at medium speed until mixture is sandy (about 2 minutes). 
3. Add egg white, and beat for 1 minute or until well combined. 
4. Add milk and butter; beat 1 minute or until well combined.
5. Add vanilla extract and lemon juice
6. Combine the flour, baking powder, and 1/4 teaspoon salt, stirring with a whisk. 
7. Add flour mixture to almond mixture; add coconut; beat at low speed 1 minute or until combined. 
8. Divide batter evenly among 12 miniature muffin cups coated with baking spray. sprinkle cocnut on tops
9. Bake at 350° for 8 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan; cool completely on rack.