Delicious Coconut Macaroon Cupcakes Recipe

Coconut macaroon cupcakes combine the nostalgic flavors of classic Filipino macaroons with the crowd-pleasing appeal of cupcakes. Soft, chewy, and full of coconut flavor, these mini treats bring together the comfort of home baking and the excitement of bite-sized desserts. Perfect for gatherings, potlucks, or a quick sweet craving, this recipe ensures a crisp golden exterior and a moist, tender crumb inside.

With clear steps, practical tips, and creative serving suggestions, these coconut macaroon cupcakes will become a staple in your baking repertoire—especially for coconut lovers seeking authenticity.

Ingredients Checklist

Gathering the right ingredients is the foundation of success with coconut macaroon cupcakes. Here’s what you’ll need, plus notes on substitutions and additions for flexibility and dietary needs:

Cupcake Base

• 1/2 cup (113g) unsalted butter, softened

• 3/4 cup (150g) granulated sugar

• 2 large eggs, room temperature

• 1/2 can (200g) sweetened condensed milk

• 1/2 teaspoon pure vanilla extract

• 1 1/2 cups (120g) finely desiccated unsweetened coconut

• 3/4 cup (90g) all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

Optional Add-ins

• Zest of 1 lemon or 1/2 teaspoon almond extract for flavor variation

Coconut Meringue Frosting

• 2 large egg whites

• 1/2 cup (100g) granulated sugar

• 1/4 teaspoon cream of tartar

• 1/2 teaspoon coconut extract

• Pinch of salt

Chocolate Ganache (Optional)

• 1/2 cup (85g) semisweet chocolate chips or chopped chocolate

• 3 tablespoons (45ml) heavy cream

For Topping

• 1/2 cup toasted coconut flakes (see instructions below)

Tools & Equipment

• Mini muffin tin (24 cups) or standard muffin tin (yield will vary)

• Cupcake liners (mini or standard)

• Electric hand mixer or stand mixer

• Mixing bowls (medium and large)

• Spatula and whisk

• Piping bag (optional for neat frosting)

• Oven thermometer (recommended for accuracy)

Step-by-Step Instructions

Making perfect coconut macaroon cupcakes involves following each step with care. Here’s a detailed breakdown to guarantee great results every time:

1. Prepare the Oven and Tin

• Preheat the oven to 350°F (175°C). Line a mini muffin tin with cupcake liners for easy removal and even baking.

2. Toast Coconut for Topping

• Spread 1/2 cup of desiccated or flaked coconut on a baking sheet. Bake in the preheated oven for 3–5 minutes, stirring once, until golden brown. Set aside to cool.

3. Mix the Cupcake Batter

• In a large bowl, cream together the softened butter and sugar until pale and fluffy (about 2–3 minutes).

• Beat in the eggs, one at a time, mixing well after each addition.

• Stir in the sweetened condensed milk and vanilla extract. Mix until smooth.

• In a separate bowl, combine flour, baking powder, salt, and desiccated coconut. Whisk to blend.

• Add the dry ingredients to the wet mixture and fold gently until just combined. Avoid overmixing to maintain a tender crumb.

4. Portion and Bake

• Using a small scoop or tablespoon, fill the cupcake liners about 3/4 full. The batter should be thick but scoopable.

• Bake for 14–18 minutes (mini) or 18–22 minutes (standard), until the tops are lightly golden and a toothpick inserted in the center comes out clean. Rotate the pan halfway through for even baking.

• Remove from the oven and let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

5. Prepare the Coconut Meringue Frosting

• In a clean, grease-free bowl, combine egg whites, sugar, cream of tartar, coconut extract, and a pinch of salt.

• Place over a pot of simmering water (double boiler style) and whisk constantly until sugar dissolves and mixture reaches 160°F (about 2–3 minutes).

• Transfer mixture to a mixer and whip on high speed until glossy, stiff peaks form (5–7 minutes). Frosting should hold its shape.

• Optional: For extra flavor, fold in a tablespoon of toasted coconut.

6. Make the Chocolate Ganache (Optional)

• In a microwave-safe bowl, combine chocolate and cream. Microwave in 20-second bursts, stirring each time, until melted and smooth.

• Let cool to a spreadable consistency.

7. Assemble the Cupcakes

• If using ganache, spread or pipe a thin layer on top of each cooled cupcake.

• Pipe or spoon the coconut meringue frosting on top. Smooth with a spatula or use a piping tip for decorative peaks.

• Sprinkle with toasted coconut for added flavor and crunch.

Tips for Perfect Results

Achieving bakery-quality coconut macaroon cupcakes is easier with these practical tips and troubleshooting advice:

• Ingredient Quality: Use high-quality desiccated coconut and real vanilla extract for the best flavor. Fresh eggs at room temperature whip better and create a more stable meringue.

• Measuring: Weigh ingredients for accuracy, especially coconut and flour, to prevent dry cupcakes.

• Don’t Overmix: Gently fold in the dry ingredients just until combined. Overmixing can make cupcakes dense.

• Even Baking: If using a dark muffin tin, reduce the temperature by 10°F to prevent over-browning.

• Frosting Success: Ensure your bowl and beaters are completely grease-free before whipping egg whites for meringue. Even a trace of fat can prevent stiff peaks.

• Flavor Boosts: Try adding a teaspoon of lime or lemon zest, a dash of almond extract, or even a sprinkle of sea salt on top for a twist.

• Storage: Cupcakes keep best in an airtight container at room temperature for 2 days or refrigerated for up to 5. Meringue frosting is best enjoyed the day of assembly.

Serving Suggestions

A thoughtful serving approach elevates these cupcakes from simple treats to memorable desserts. Consider the following ideas for different occasions:

• Party Platter: Arrange mini cupcakes on a tiered cake stand with a bowl of fresh berries for contrast.

• Coffee Pairing: Serve with espresso or coconut milk lattes for an afternoon pick-me-up.

• Dessert Buffet: Offer alongside tropical fruits, pineapple chunks, and mango slices.

• Garnishes: Dust with extra toasted coconut, edible gold flakes, or drizzle with melted chocolate for elegance.

• Gift Giving: Place cooled cupcakes in a decorative box lined with parchment for a homemade gift.

• Variation: Serve with a scoop of coconut or vanilla ice cream and a warm chocolate sauce for a plated dessert.

Final Thoughts

Coconut macaroon cupcakes strike the perfect balance of chewy, tender, and irresistibly coconutty. Unlike many commercial versions, this recipe preserves the rich, moist texture that defines Filipino macaroons—while adding versatility and style. With straightforward steps, practical advice, and room for creativity, these cupcakes are sure to satisfy both nostalgic cravings and new coconut fans alike. Whether enjoyed on a special occasion or as a homemade treat, each bite is a reminder that simple ingredients can produce unforgettable desserts. Try this recipe, experiment with flavors, and enjoy the sweet taste of homemade coconut perfection.