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4 egg whites
Pre-heat oven to 350°F.
Beat the egg whites with a pinch of salt until they hold soft peaks.
Beat in gradually 1/2 cup sugar and continue to beat until stiffened. Set aside.
Toss together the coconut, remaining 1/4 cup sugar, almonds, matzo cake meal, and the orange rind. Fold the mixture into the beaten egg whites then spoon the mixture into well grease or paper line miniature muffin tins filling them 3/4 full.
Bake for 20 minutes or until lightly golden. Top each cupcake with a cherry sliver or other garnish of your choice.
Poster's Notes:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
Pinch of salt
3/4 cup sugar, divided
1-1/2 cups sweetened coconut, shredded
1/4 cup ground skinned, roasted almonds
2 tbsp. matzo cake meal
1/2 tsp. orange rind, grated
About 32 candied cherry slivers (optional, the cake can be topped with the garnish of your choice)
The Coconut Macaroon Cupcakes is a delight great to serve instead of the usual canned coconut macaroons (which of course I serve also because it wouldn't be Pesach for me without the cans of coconut macaroons).