Coconut Macaroon Cupcakes
These chewy and moist cupcakes can be served with or without the chocolate ganache icing.
Ingredients
2 cups almond meal
1/2 cup plus 2 tablespoons unsweetened ground desiccated coconut
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
4 large eggs
1/2 cup coconut or olive oil
1/2 cup coconut milk
1 teaspoon vanilla extract
1.Preheat your oven to 350 degrees and line your muffin tins with cupcake liners.
2. In a large bowl, combine the 2 cups almond meal, 1/2 cup plus 2 tablespoons ground desiccated coconut, baking powder, and salt. Set aside.
3. In the base of your mixer, combine the cup of sugar and the 4 large eggs. Whisk for 4-5 minutes, or until the eggs are light, frothy, and have doubled in volume. Add the coconut oil, coconut milk, and vanilla and whisk until incorporated.
4. Fold in the dry ingredients, mixing only until they are well incorporated.
5. Use an ice cream scoop or spoon to divide the batter evenly between the tins (you should get about a dozen large cupcakes, 2 dozen small ones).
6. Bake for about 20 minutes or until the tops are golden and a cake tester inserted into the center comes out clean. Remove from the tins and let cool on a rack. Serve as is, or if you'd like, top with chocolate ganache. (Recipe below)
Best served within 24 hours.
Basic Bittersweet Ganache
Ingredients
2 Cups Heavy Cream
1 pound bittersweet chocolate (chips or chopped)
Place the chopped chocolate in a large heatproof bowl. Heat the heavy cream over medium heat just until it reaches a simmer. Pour the hot heavy cream over the chocolate pieces and used a whisk to mix and combine until smooth. Let cool at room temperature. The ganache will thicken when cool.
Note: The sparkles are silver sanding sugar bought at Williams Sonoma.
Source: http://www.alwaysorderdessert.com/2010/05/coconut-macaroon-cupcakes-w-bittersweet.html
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