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Snowflake Macaroon Cupcakes

Microwave.Lady's picture
Ingredients
  Shredded coconut 3 Cup (48 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Egg white 1
  Flour 6 Tablespoon, sifted
  Baking powder 1⁄2 Teaspoon
  Almond extract 1⁄2 Teaspoon
  Egg whites 2
  Candied cherries 10
Directions

Combine coconut, 1/3 cup sugar and the 1 egg white in a small, heat-resistant, non-metallic bowl.
Heat on full power for 2 minutes.
Combine and sift together flour and baking powder.
Add to coconut mixture.
Stir in almond extract.
Mix thoroughly.
Beat remaining two egg whites until stiff but not dry.
Add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold meringue into coconut mixture.
Spoon batter into paper-muffin-lined plastic coffee cup holders or plastic muffin pan.
Top each cupcake with cherry, if desired.
Place 6 cupcakes at a time around outside edge of turntable, leaving center of turntable empty.
Heat, uncovered, on roast for 3 to 4 minutes, or until cupcakes test done with a wooden pick.

Recipe Summary

Cuisine: 
American
Method: 
Microwaving

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1 Comment

J'Marinde Shephard's picture
Thank you SO Much. As a kid I used to spend my allowance on these at a bakery by our house. I then came upon this recipe (from a newspaper clipping) in the 1970's, as a new bride, and over the years and several moves, lost it. I have been looking for this exact recipe for the past FORTY or so years, all to no avail until today. THANK YOU SO MUCH!