Macaroon Cupcakes
Chewy, coconut-flavored macaroon cupcakes with crunchy almonds and a hint of lemon or almond extract, perfect for a sweet treat or special occasion.
Ingredients
Instructions
- Beat egg whites with a pinch of salt until soft peaks form.
- Gradually add 3/4 cup of sugar, beating until stiff, shiny peaks form.
- In a separate bowl, combine coconut, 1/2 cup of sugar, chopped almonds, flour, and flavoring (lemon rind or almond extract).
- Mix the coconut mixture well.
- Gently fold the coconut mixture into the beaten egg whites.
- Spoon the batter into 12 paper-lined muffin tins.
- Bake in a preheated 350°F oven for 25 minutes or until a little crusty.
- Cool on a rack before serving.
Nutrition & Diet Analysis (per serving)
560
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).