These Coconut Macaroon Cupcakes are made with a moist coconut cupcake, a layer of chocolate ganache and a light coconut meringue frosting that is covered with more toasted coconut!
Ingredients for 12-14 cupcakes
COCONUT MERINGUE FROSTING
4 cups (11 oz) sweetened coconut flakes
1 cup (207g) sugar
1/2 tsp cream of tarter
2 tsp coconut extract
4 large egg whites
COCONUT CUPCAKES
6 tbsp (84g) unsalted butter, room temperature
3/4 cups (155g) sugar
6 tbsp (86g) sour cream
3 tbsp coconut extract
3 egg whites
1 1/4 cups (163g) all purpose flour
2 tsp baking powder
1/4 tsp salt
6 tbsp (90ml) milk
2 tbsp (30ml) water
CHOCOLATE GANACHE
4 oz (114g) semi-sweet chocolate chips
5 1/2 tbsp (82ml) heavy whipping cream
Read the Instructions here