Coconut Macaroons Cups by Zarnak Sidhwa

Ingredients:

• Egg whites 4
• Sweetened coconut 3-1/2 cups
• Roasted and salted almonds (finely chopped) 1/3 cup
• Unsalted butter (melted and cooled slightly) 1/4 cup
• Vanilla essence 3/4 tsp
• Almond essence 1/4 tsp

To Decorate:

• Whipped cream
• Blueberry or any pie filling

Method:

1. In mixing bowl, whisk egg whites until foamy.
2. Add coconut and almonds and stir just to combine.
3. Mix in melted butter, vanilla and almond essences.
4. Grease non-stick muffin tins well.
5. Equally divide coconut mixture among the 12 muffin cups.
6. Wet your fingers slightly and press coconut mixture into the bottom and up sides of each muffin cup.
7. Bake for 20-24 minutes at 180 degrees C or until edges of your cups are really golden brown.
8. Remove and cool for 10 minutes in pan.
9. Carefully run a thin knife around top edge of each coconut cup.
10. Allow to cool for 10 more minutes, then remove the cups from pan.
11. Allow to cool completely.
12. Equally divide blueberry pie filling among coconut macaroon cups.
13. Chill cups for 15-20 minutes.
14. Just before serving, top with whipped cream.