Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare desseet topping mix according to package directions. fold in crumbled macaroons and nuts. using about 1/3 cup mixture for each, spread in bottom and up sides of 8 paper bake cups in muffin tins. spoon a small scoop of sherbet into each. cover loosly. freeze firm, at least several hours or overnight.

Target recipe: preheat oven to 300 degrees. in a large mixer bowl, beat the egg whites and cream of tartar until soft mounds form. gradually add in the 1/3 cup sugar, heating until stiff peaks form. blend in extracts. mix together 1 cup sugar and flour (also baking powder and salt if using all-purpose flour). add to egg white mixture. by hand, fold in gently, but thoroughly. fold in coconut. (add food coloring now if you desire). spoon into paper-lined muffin cups filing to within 1/4 an inch of the top. bake for 30-35 minutes or until light golden brown and the cake is set. if using the mini muffin liners, bake 20-25 minutes. **note** cakes may be made ahead and frozen, tightly wrapped, for 2-3 weeks. allow 2 hours to thaw at room temperature.