coconut macaroon cupcakes
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In my stash of handwritten recipes that I have had for years. Not sure where I got it from. Light & sweet with coconut.
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yield
serving(s)
prep time
40 Min
cook time
25 Min
method
Bake
Ingredients For coconut macaroon cupcakes
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4 lgegg whites
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1/4 tspsalt
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1/4 tspcream of tartar
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2/3 csugar
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1 tsppure vanilla extract
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1/2 tsppure almond extract
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1/3 cbleached all-purpose flour
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2 1/2 csweetened flaked coconut
How To Make coconut macaroon cupcakes
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1Preheat oven to 325°F. Line 12 muffin tins with paper liners; set aside.
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2In a medium bowl, with an electric mixer on high speed, beat egg whites, salt, and cream of tartar, until foamy. Slowly beat in the sugar, 1 Tb. at a time, and continue beating, until the mixture forms stiff, but not dry peaks. Beat in the vanilla and almond extracts.
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3Beat in the flour, then the coconut. The batter will be very white and very lumpy! Spoon batter into prepared tins.
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4Bake for 25-30 minutes, or until tops are golden and springy, when lightly pressed with fingertip. The cupcakes will be a bit soft in the center. Because of the high proportion of moist coconut, these cupcakes will keep for at least a week, if stored in a tightly closed container.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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