Happy New Year 2016 !!
We celebrated the New Year with Coconut Macaroon Cupcakes. Coconut Macaroon cupcakes is a Filipino style cupcakes, which is crunchy and firm on the outside, soft on the inside. Got this recipe from my friends daughter, which was flour less recipe. Given my interest to find out more about the food origin, researching online found out that many of the Filipino style coconut macaroon cupcakes do have lil bit of flour added. Since I like the soft cake texture, decided to add a lil bit of flour and pineapple juice for slight pineapple flavor. Cupcakes turned out great with lovely golden top.
large eggs 2
condensed milk 12 oz or 1 can
baking powder 1 tsp
unsweetened desiccated coconut 2 1/2 cups + 1/4 cup (shredded long)
sugar 1/3 cup
all-purpose flour 1/2 cup
pineapple juice 1/2 cup (optional)
Preheat oven to 375 degrees F.
In a bowl mix 2 1/2 cups of desiccated coconut and sugar, set it aside.
Put eggs, condensed milk and baking powder in mixing bowl.
Mix using a hand mixer and stand mixer for 1 min.
Add 2 1/2 cups of desiccated coconut with sugar mixture, all-purpose flour and mix for 2 mins.
Pour the pineapple juice over the batter and stir once to incorporate well.
Pour batter into a prepared pan and top with remaining coconut.
Bake until top is golden and tester comes out clean, about 35 minutes for 8×8 pan and 20-25 minutes for cupcakes.
Let cool on wire rack and enjoy !!