Coconut Macaroon Cupcakes
These coconut macaroon cupcakes feature toasted coconut and almond flavor, creating a moist, sweet treat perfect for dessert lovers and special occasions alike.
Ingredients
Instructions
- In a large mixing bowl, cream together sugar, butter or margarine, and salt until light.
- Add eggs, one at a time, beating well after each addition.
- Add almond extract.
- Fold in flour into the creamed mixture.
- Stir in toasted coconut.
- Fill 24 muffin pans lined with paper bake cups 2/3 full with batter.
- Bake in a 350°F oven for 20 to 25 minutes or until done.
- Cool on a wire rack.
- Sift powdered sugar over the top if desired.
Nutrition & Diet Analysis (per serving)
553
kcal
28% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).