Coconut Macaroon Cupcakes blend the nostalgic charm of old-fashioned baking with the tropical sweetness of toasted coconut. Originating from mid-century American kitchens, this recipe transforms the chewy delight of macaroons into moist, tender cupcakes. The buttery base and almond extract complement the crisp, caramelized coconut topping. These cupcakes are beloved for their simplicity and timeless flavor—perfect for bake sales, afternoon teas, or as a cozy homemade dessert. The handwritten recipe preserves a taste of tradition, offering a treat that’s both comforting and elegantly sweet.
Ingredients
- 1 ¾ cups sugar
- 1 cup butter (or oleo, softened)
- ½ tsp salt
- 5 eggs
- ¼ tsp almond extract
- 2 cups all-purpose flour
- 13 oz flaked coconut (,toasted, about 1 ⅓ cups)
Optional:
- Powdered sugar for dusting
Instructions
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C). Line 24 muffin tins with paper cupcake liners.
Step 2: Cream Butter and Sugar
- In a large mixing bowl, cream together sugar, butter (or oleo), and salt until light and fluffy.
Step 3: Add Eggs
- Add eggs one at a time, beating well after each addition.
Step 4: Add Extract and Flour
- Stir in almond extract. Gradually add the all-purpose flour to the creamed mixture, mixing until smooth.
Step 5: Fold in Coconut
- Gently fold in toasted flaked coconut until evenly distributed.
Step 6: Fill Muffin Cups
- Spoon batter into prepared muffin cups, filling each about ⅔ full.
- Step 7: Bake
- Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Step 8: Finish and Serve
- Optionally, sift powdered sugar over the top for a delicate finish. Serve warm or cooled.
Tips
- Toast coconut ahead of time for deeper flavor and keep a little extra for garnish.
- Substitute vanilla extract for almond if nut flavors are not desired.
- Add a handful of mini chocolate chips for a coconut, chocolate twist.
- Use paper cupcake liners to prevent sticking and for easy cleanup.
- Lightly dome batter in cups to encourage rounded tops.
- Dust with powdered sugar after cooling completely for a cleaner finish.
- For extra coconut flavor, replace part of the milk fat with coconut oil (if desired).
- Add zest of lemon or orange for a bright citrus note.
- Check doneness with a toothpick, should come out with a few moist crumbs, not wet batter.
Nutrition
Calories: 210kcalCarbohydrates: 23gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 55mgSodium: 90mgPotassium: 70mgFiber: 1gSugar: 18gVitamin A: 350IUCalcium: 20mgIron: 0.8mg
Tried this recipe?Let us know how it was!