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From cooks.com

3/4 c. firmly packed light brown sugar

1 tbsp. unsalted butter, room temperature

1 c. tightly packed freshly grated coconut

5 lg. egg yolks

1 lg. egg white, beaten into stiff peaks

Preheat the oven to 350 degrees. Mix the sugar, butter and coconut together in a medium size bowl. Beat the egg yolks, one at a time, stirring well. Fold

in the beaten egg white. Grease 12 large muffin molds and divide the mixture among them.

Place the muffin tin in a large baking pan filled with 1 inch of boiling water to form a bain-marie. Bake them for 35 minutes or until the quindins are

firm and golden. Let them cool and remove from the tin. Serve with tea or dessert.