Black Bottom Macaroon Cupcakes

Looking for a casual, showstopping dessert for a special occasion? Isn't everyone? Look no further, friends. These fancy cupcakes are so easy you won't have to save them for a celebration. No kidding!

The brownie bottom is a mix and the macaroon topping is a from-scratch recipe that's a snap to make.  Two simple parts that together make a really special dessert.  Let's get to it...here's the recipe!

Black Bottom Macaroon Cupcakes

• 1 brownie mix, prepared as directed - For gluten-free prep, I like Gluten-Free Pantry brand the best or use your favorite regular brand if you don't have to worry about gluten

• 14 ounce bag of coconut flakes
• 14 ounce can sweetened condensed milk
• 1 1/2 teaspoons vanilla extract
• 2 egg whites
• 1/4 teaspoon salt

Preheat oven to 350 degrees.
 

Place cupcake liners in cupcake tins - I usually get about 14 or so out of a batch.  Be flexible...it depends on how high you fill the cups.
 

Divide the brownie batter evenly among the liners.
 

Prepare the macaroon batter:  In a mixing bowl and using an electric mixer, beat the eggs and salt on high until they come to a medium peak. Set aside. 

In a separate large bowl, mix coconut, condensed milk and vanilla until well combined.  Fold the egg white mixture into the coconut mixture combining lightly, but completely.
 

Spoon the macaroon batter evenly on top of the brownie batter in the cupcake liners.
 

Bake 25 - 30 minutes until the macaroon topping is browned and gorgeous!  Cool completely on a racks.
 

NOTE:  These can be done in small tassie-size liners in a tassie pan to make little bites for cookie trays.  Very nice for a wedding or party. YES!  You CAN make these for a special occasion, too!