Coconut Macaroon Cupcakes - cooking recipe

Ingredients

1 3/4 c. sugar
1 c. butter or margarine
1/2 tsp. salt
5 eggs
1/4 tsp. almond extract
2 c. flour
1 (3 oz.) can (1 1/3 c.) flaked coconut, toasted

Preparation

In a large mixing bowl, cream together sugar, butter or margarine and salt until light.
Add eggs, one at a time, beating well after each.
Add almond extract.
Fold flour into creamed mixture.
Stir in coconut.
Fill 24 muffin pans lined with paper bake cups 2/3 full with batter.
Bake in a 350\u00b0 oven for 20 to 25 minutes or until done.
Cool on wire rack.
Sift powdered sugar over top if desired.
Makes 24 cupcakes.