Expert: Elyse Grau - 1/12/2009

Question
We had moist cupcakes when I will a little girl (in the '50's) that were called coconut macaroon cupcakes. They came from a bakery in Atlanta. I have not been able to match them. They had a moist crumb and grated coconut. They were in cupcake papers, and I have tried using granulated sugar and egg whites beaten until almost stiff, but I don't know whether or not to use cornstarch or flour or cake flour. Any help you can give me will be so much appreciated. I would love to make them for my mother, who will be 101 on March 19, 2009. Thank you in advance.

Answer
Harriet-

Macaroons often have ground almonds or other nuts in them, so I would suggest using some almond flour and cake or all purpose flour. You don't say whether the egg whites gave you the result you wanted. Have you tried doing an internet search for a recipe? You might find something similar. I would guess that the name comes more from the ingredients than the method, so I'm not sure that creating a meringue is necessary. Congratulations to your mother, by the way!

Elyse