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Coconut Macaroon Cupcakes Recipe

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4 from 7 reviews

These Coconut Macaroon Cupcakes feature a moist coconut-infused cake base topped with a fluffy toasted coconut meringue frosting and a rich chocolate ganache layer. The toasted coconut adds a toasty crunch, while the coconut extract enhances the tropical flavor throughout. Perfect for coconut lovers and a delightful treat for any occasion.

Ingredients

Toasted Coconut

  • 4 cups (11 oz) sweetened coconut flakes, divided use

Cupcakes

  • 6 tbsp (84g) unsalted butter, room temperature
  • 3/4 cup (155g) sugar
  • 6 tbsp (86g) sour cream
  • 1 tbsp coconut extract
  • 3 large 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

Frosting

  • 1 cup (207g) sugar
  • 1/2 tsp cream of tartar
  • 2 tsp coconut extract
  • 4 large egg whites, room temperature
  • 3 cups toasted coconut (from toasted portion)

Ganache

  • 4 oz (114g) semi-sweet chocolate chips
  • 5 1/2 tbsp (82ml) heavy whipping cream

Instructions

  1. Toast the Coconut: Preheat the oven to 400°F (204°C). Spread the coconut flakes evenly over a parchment-lined cookie sheet. Toast in the oven, tossing occasionally, until lightly browned, about 7-10 minutes. Remove from oven and set aside to cool.
  2. Prepare the Cupcake Batter: Reduce oven temperature to 350°F (176°C) and line a cupcake pan with liners. In a medium bowl, beat the unsalted butter and sugar until fluffy and pale, about 3-4 minutes. Mix in sour cream and 1 tbsp coconut extract until well combined. Add egg whites in two batches, incorporating fully after each addition.
  3. Combine Dry and Wet Ingredients: In one small bowl, sift together the flour, baking powder, and salt. In another bowl, mix milk and water. Add half of the dry ingredients to the batter and mix well, then add the milk mixture, mixing thoroughly. Finally, add the remaining dry ingredients and mix until smooth and well combined.
  4. Bake the Cupcakes: Fill cupcake liners halfway with batter. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. Allow cupcakes to cool in the pan for 2-3 minutes, then transfer to a wire rack to cool completely.
  5. Make the Frosting: While cupcakes cool, prepare a double boiler setup by simmering water in a saucepan. In a large mixing bowl, combine sugar, cream of tartar, coconut extract, and egg whites. Place the bowl over simmering water, whisking constantly until the mixture reaches 160°F (71°C) and the sugar is dissolved, about 4-6 minutes. Remove from heat.
  6. Whip the Meringue: Using a mixer with a whisk attachment, beat the egg white mixture starting at low speed, gradually increasing to high, until stiff, glossy peaks form, about 5-7 minutes. Gently fold in 3 cups of the toasted coconut. Set frosting aside.
  7. Prepare the Ganache: Place chocolate chips in a heatproof bowl. Heat heavy whipping cream in a microwave-safe bowl until just boiling, then pour over chocolate chips. Let sit undisturbed for 3-5 minutes, then whisk until smooth and glossy.
  8. Assemble the Cupcakes: Spread a small layer of ganache over the top of each cooled cupcake. Using a piping bag fitted with Ateco tip 808 or an offset spatula, pipe or mound the coconut meringue frosting on top. Sprinkle the remaining toasted coconut over the frosting and around the cupcakes.
  9. Chill and Serve: Refrigerate cupcakes until ready to serve. Bring to room temperature before serving for best flavor and texture. Best if eaten within 2-3 days.

Notes

  • Ensure egg whites are at room temperature for optimal volume when whipping the meringue frosting.
  • Use parchment paper when toasting coconut for easy cleanup and even browning.
  • Allow cupcakes to cool completely before frosting to prevent melting.
  • Bring refrigerated cupcakes to room temperature before serving to enjoy the full flavor and texture.
  • Can be stored in an airtight container in the refrigerator for up to 3 days.
  • Use semi-sweet chocolate for ganache, but milk or dark chocolate can be substituted for different flavor profiles.

Find it online: https://cookedbysarah.com/coconut-macaroon-cupcakes-recipe/