Brock says that these are a perfect blend of a coconut macaroon and angel food cake and they’re one of those fast little treats that will go with anything. Borrowed from Marilynn and Sheila Brass’ book, ‘Baking with the Brass Sisters’, my only complaint is the original cooking time…which means that one of my pans got a little bit dark – my adjustments are below – enjoy!
Macaroon Cupcakes – makes 2 dozen
3/4 c. flour AND 1 c. sugar
1/2 t. EACH baking powder AND salt
1 c. coconut
6 egg whites
1/2 t. cream of tartar
1/3 c. sugar
1 t. vanilla
Preheat the oven to 350 and generously spray 2 muffin tins with vegetable oil spray. In a medium bowl, whisk together the flour, 1 cup of sugar, baking powder, salt and coconut and then set aside.
Using your electric mixer with the whisk attachment, beat the egg whites for 1 minute, then add in the cream of tartar and continue to beat until the egg whites are firm and hold a peak. Turn the mixer to low and gradually add in the 1/3 cup of sugar, then mix in the vanilla. Remove the bowl from the mixer and gently fold the dry ingredients into the egg white mix in 3 additions.
Now you need to work quickly as your ‘batter’ will be starting to react. I estimate that I put about 2 tablespoons of batter into each of the 24 muffin cups – divide the batter as evenly and as quickly as you can. Bake for 10 to maybe 15 minutes until the edges are lightly browned and a toothpick in the center of one comes out clean. Allow the ‘cupcakes’ to rest in the pan for a few minutes then use the edge of a knife to loosen each from their cup. All of mine came out brilliantly. Leave them on a rack to cool completely until serving or storing as you wish. I think these would be wonderful with fresh fruit for a really simple summer dessert.