1

Procedure: Coconut Macaroon

2

In a food processor, blitz butter cookies until finely crushed.

3

In a medium-size mixing bowl, combine crushed cookies, sweetened flaked coconut, and lemon zest. Mix well.

4

Stir vanilla into the condensed milk and pour over the dry ingredients.

5

Mix well and set aside.

6

Procedure: Buttermilk Cake Batter

7

Let egg whites stand at room temperature. Preheat oven to 350’F.

8

Sift together flour, baking powder, baking soda and salt.

9

In a large mixing bowl, beat on low speed the butter and sugar, then add the vanilla and buttermilk.

10

Slowly incorporate the flour mixture into the buttermilk mixture by still beating on low for 1 minute or until well combined, scrape bowl and beat 30 seconds more.

11

Add egg whites; beat on medium speed for 30 seconds.

12

Line medium-size muffin tins with cupcake liners.

13

Using a small ice cream scooper (approx. equivalent to 1 1/2 tablespoons), place a scoop of coconut macaroon mixture onto each cupcake liner until all mixture is scooped out.

14

Using a medium-size ice cream scooper (approx. equivalent to 2 1/2 tablespoons), top each mound of macaroon with the cake batter.

15

Bake cupcakes for 20-25 minutes or until toothpick inserted on center comes out clean and tops spring back when lightly touched.

16

Cool on wire racks.