Coconut Macaroon Cups
Coconut Macaroon Cups
Ingredients:
- Egg whites 4
- Sweetened coconut 3-1/2 cups
- Roasted and salted almonds (finely chopped) 1/3 cup
- Unsalted butter (melted and cooled slightly) 1/4 cup
- Vanilla essence 3/4 tsp
- Almond essence 1/4 tsp
To Decorate:
Method:
- In a mixing bowl, whisk the egg whites until foamy. Add the coconut and almonds and stir just to combine. Mix in melted butter, vanilla and almond essences. Grease the non-stick muffin tins well. Equally divide the coconut mixture among the 12 muffin cups. Wet your fingers slightly and press the coconut mixture into the bottom and up the sides of each muffin cup. Bake for 20-24 minutes at 180 degrees C or until the edges of your cups are really golden brown. Remove and cool for 10 minutes in the pan. Carefully run a thin knife around the top edge of each coconut cup. Allow to cool for 10 more minutes, then remove the cups from the pan. Allow to cool completely. Equally divide the blueberry pie filling among the coconut macaroon cups. Chill the cups for 15-20 minutes. Just before serving, top with whipped cream.
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