Coconut Macaroon Cupcakes

April 15, 2021  Online Recipe Guide Avatar

Not Available

Time to make:
Not Available

Calories per Servings:
Not Available



  • 1 1/2 cups shredded sweetened coconut
  • 1/2 cup sugar
  • 1/4 cup sugar
  • 1/4 cup ground blanched almonds
  • 1/2 tsp grated lemon rind
  • 2 tbsp matzo cake meal
  • 4 egg whites, room temperature
  • pinch of salt



  1. Preheat oven to 350� F. Line a twelve section muffin tin with paper muffin cups.
  2. Beat egg whites with a pinch of salt until they hold soft peaks, gradually beat in 1/2 cup sugar. Beat until the meringue holds stiff peaks and is smooth and shiny. In another bowl, combine the shredded coconut, 1/4 cup sugar, the almonds, matzo cake meal and grated lemon rind. Gently fold the mixture into the meringue. Fill prepared muffin cups 3/4 full of batter.
  3. Bake 20 to 25 minutes until golden brown and crusty on the surface. Store airtight for several days


No Comments

Leave a Reply