Delicious coconut macaroon cupcakes!
- 1 cup flour
- 1 cup nonfat powdered milk
- 1/2 cup butter
- 1 cup sugar
- 1 egg yolk
- 1/3 cup evaporated milk
- 1/3 cup water
- 2 1/2 cups sweetened flaked coconut
Heat oven to 350 degrees F. Lightly coat 20 cupcake cups with nonstick cooking spray or use paper cupcake liners. Stir together flour and powdered milk powder. In a small mixer bowl, beat butter or margarine on medium speed for 30 seconds. Add sugar; beat till fluffy. Add egg yolk and evaporated milk; beat well. (Mixture will look curdled.) Add flour mixture alternately with water and beat well. Stir in coconut. Spoon about 3 tablespoons of the batter into each paper bake cup-lined muffin cup. Bake for 18- 20 minutes or until lightly browned.
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