Maple Macaroon Cupcakes

These light-as-a-feather treats are crunchy on the outside and squishy inside. Candy and cake all in one.

3/4 c flour
1 1/3 c sugar
1/2 t baking poweder
1/2 t salt
6 egg whites
1/2 t cream of tartar
1/2 t vanilla extract
1/2 maple extract (not syrup)
1 c flaked coconut

Mix flour with 1 C sugar, baking powder and salt.

Beat egg whites with cream of tartar and 1/3 C sugar until soft peaks form, then add vanilla and maple extracts and beat until stiff peaks form.

Fold flour mixture into egg whites

Fold coconut into egg whites

Fill paper cupcake liners 2/3 full (DO NOT GREASE) and bake in cupcake pan at 300 degrees for about 40 minutes or until just golden.

Let cool completely.

For a real treat, top these with fresh strawberries and whipped cream for White Mountain shortcake.

Recipe Summary:

Other recipes by A Grand Inn-Sunset Hill House:
Creamy Pumpkin Soup
Stuffed Mushroom Soup

Recipe Provided By:
A Grand Inn-Sunset Hill House
Sugar Hill, NH

Sugar Hill Bed and Breakfast Inns