Snowflake Macaroon Cupcakes
|Shredded coconut||3 Cup (48 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Flour||6 Tablespoon, sifted|
|Baking powder||1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
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.
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.