Macaroon Brownie Cupcakes

Recipe of the Day (#ROTD)

A bite size of any kind of dessert is the best dessert. This little nugget of joy is a bit of brownie and coconut deliciousness. It also is really easy to make because I took a short cut and used a box of Ghirardelli Triple Chocolate Brownie Mix.

  • 1 pouch of Ghirardelli Triple Chocolate Brownie Mix
  • 1/3 cup of water
  • 1/3 cup vegetable oil
  • 1 egg

Macaroon Topping (Coconut Topping)

  • 1 1/3 cups sweetened flaked coconut
  • 1/3 cup of sugar
  • 1/3 cup Ghirardelli Chocolate chips
  • 2 T All-Purpose flour
  • 1/8 t salt
  • 1/4 t vanilla extract
  • 2 egg whites

Preheat the oven 350°

Line a muffin tin with paper cups. Prepare brownie batter as directed on the package. Fill muffin cups 2/3 full; set aside.

For the Coconut topping:

In a small bowl, combine all macaroon topping ingredients until blended well. Spoon 1 rounded tablespoon of topping onto brownie batter that is in muffin cups. Bake 35-40 minutes. Makes 12 servings.


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