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Mini Macaroon Cakes

Mini Macaroon Cakes

These mini cupcakes have the texture of a macaroon. Pipe the frosting for an extra-special touch!

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45 min
Prep Time
1 hr 20 min
Total Time
48 mini



1 3/4 cups sugar

3/4 cup Land O Lakes® Butter, softened

3 ounces cream cheese, softened

1/4 cup Land O Lakes® Half & Half

3 large Land O Lakes® Eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 cup sweetened flaked coconut


1/3 cup Land O Lakes® Butter, softened

4 ounces white chocolate, melted, cooled slightly

3 cups powdered sugar

3 to 4 tablespoons Land O Lakes® Half & Half


3/4 cup sweetened flaked coconut

White edible glitter or sparkling decorator sugar

How to make

  1. STEP 1

    Heat oven to 350°F. Place mini paper baking cups into 48 mini muffin pan cups; set aside.

  2. STEP 2

    Combine sugar, 3/4 cup butter and cream cheese in bowl; beat at medium speed until creamy. Add 1/4 cup half & half, eggs and vanilla. Continue beating until well mixed. Stir in flour and 1 cup coconut.

  3. STEP 3

    Spoon batter into prepared muffin pan cups. Bake 15-17 minutes or until toothpick inserted in center comes out clean and edges are golden brown. Cool 5 minutes in pan; remove to cooling rack.

  4. STEP 4

    Combine 1/3 cup butter and white chocolate in bowl; beat until well mixed. Add powdered sugar and enough half & half for desired spreading consistency. Frost cooled cupcakes. Immediately sprinkle with coconut and edible glitter.

Tip #1

- These can be baked in two batches, using 24 mini muffin pan cups each time.

Tip #2

- Frosting can also be piped by placing in a pastry bag fitted with a tip or into resealable plastic food bag. Snip off small corner of bag.

Tip #3

- When making homemade frosting, be sure butter is softened so it will blend with other ingredients to make a creamy frosting.

Nutrition (1 mini cupcake)

150 Calories
7 Fat (g)
25 Cholesterol (mg)
55 Sodium (mg)
21 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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