You are going to learn how to create delicious Hazelnut Coconut Macaroon cupcakes or Besitos de Coco cupcakes.
Lets begin!
This hazelnut coconut macaroon cupcake recipe is super easy and if you want to make your cupcakes homemade I recommend you do as well.
I was in the middle of creating Nutella coconut macaroons when I decided to try making cupcakes instead and used boxed cake mixed.
OK, let me show you how easy this coconut cupcake recipe is.
Nutella Coconut Macaroon Cupcakes
Ingredients to Make Nutella Macaroon
For this recipe you are going to needL
- 14 ounces sweetened condensed milk (1 can)
- 14 ounces shredded Coconut Flakes (5 1/2 cups)
- 2 teaspoon of Vanilla extract
- 2 Tablespoon of favorite hazelnut spread
- 1 dash of Almond extract (Optional)
Add sweetened condensed milk and coconut flakes into a bowl and mix.
Add vanilla extract and a dash of almond extract (optional) and mix again.
Add the designated amount of hazelnut into the mix. Again, it all depends on how you want it. I felt that his hazelnut spread was too sweet so I cut back a bit.
Mix again and you are done!
Again, you can use Nutella or any favorite hazelnut spread, but because some of them don’t taste the same I recommend you takes your batch and decide if you want to add more.
Now for the cake mix part and my friends, this is very simple. Turn your cake mix box around and follow the instruction to mix cupcakes.
Normally regular cake box ingredients consist of these items:
- 1 Cup Water
- ⅓ Cup Vegetable Oil
- 3 Large Eggs
And then you follow these directions:
Preheat oven to 350F
Mix cake mix, water, oil and eggs in large bowl at low speed until moistened this is normally about half a minute.
Then beat at medium speed for 2 minutes.
Spoon about 2 to 3 Tablespoons of batter into cupcake pans lined with cupcake liners.
Add 1 Tablespoon of macaroon mix
And fill cupcake pans about 2/3 full.
Check out these recipes:
- One Bowl Apple Cake Recipe
- Simple Besitos de Coco / Coconut Macaroons
- Nutella Cookies (Chocolate Deliciousness!)
Add another Tablespoon of macaroon mix to the top.
Bake for about 17 to 20 minutes and be careful not to over cook them.
Let them cool.
Look, I will say the more macaroon mixture, the better!
I honestly think that these are the most beautiful cupcakes ever!
Look at their inside! Yum!
Hazelnut Coconut Macaroon Cupcakes Recipe
Hazelnut Coconut Macaroon Cupcakes Recipe
Ingredients
Hazelnut Spread Coconut Macaroons:
- 14 ounces sweetened condensed milk (1 can)
- 14 ounces shredded Coconut Flakes (5 1/2 cups)
- 2 teaspoon of Vanilla extract
- 2 Tablespoon of favorite hazelnut spread
- 1 dash of Almond extract (Optional)
Cupcakes Ingredients:
- 1 Box of yellow cake
- 1 Cup Water
- 1/3 Cup Vegetable Oil
- 3 Large Eggs
Instructions
Preheat oven to 350F
Cake box instructions:
Mix cake mix, water, oil, and eggs in a large bowl at low speed until moistened this is normally about half a minute.
Then beat at medium speed for 2 minutes.
Hazelnut Spread Coconut Macaroons:
Add sweetened condensed milk and coconut flakes into a bowl and mix.
Add vanilla extract
Add a dash of almond extract (optional) and mix.
Add the designate amount of hazelnut into the mix.
Mix again
Cupcakes instructions:
Spoon about 2 to 3 Tablespoons of batter into cupcake pans lined with cupcake liners.
Add 1 Tablespoon of macaroon mix.
And fill cupcake pans about 2/3 full.
Add another Tablespoon of macaroon mix to the top.
Bake for about 17 to 20 minutes and be careful not to over bake them.
Let them cool.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 397Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 66mgSodium: 184mgCarbohydrates: 45gFiber: 3gSugar: 39gProtein: 7g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.
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Ummm, yes, please! These look incredible!