Mayan Macaroon Cupcakes Recipes

KAKAWA'S MAYAN CHILE CHOCOLATE ELIXIR

Steps:

• In a medium saucepan, heat 1 1/2 cups water until almost boiling. Turn off the heat and add in the chocolate. Whisk until melted and combined.
• Turn the heat back on again if you wish to further melt, heat and thicken. However, do not walk away, chocolate burns very easily. Continue stirring until you remove it from the heat. Do not let the chocolate and water come to a full boil. After the water and chocolate are combined, add in the agave, chile powder and vanilla.
• Enjoy immediately while it's hot, or pour over ice for a unique experience!

CHOCOLATE MACAROON CUPCAKES

Steps:

• Preheat oven to 350°. Coat 18 muffin cups with cooking spray., Beat first 4 ingredients until well blended. In another bowl, whisk together flour, sugar, cocoa and baking soda; gradually beat into egg mixture alternately with buttermilk., For filling, beat ricotta cheese, sugar and egg white until blended. Stir in coconut and extract., Fill prepared cups with half of the batter. Drop filling by tablespoonfuls into center of each cupcake; cover with remaining batter., Bake until a toothpick inserted in cupcake portion comes out clean, 28-33 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely. Dust with confectioners' sugar.

FIRST-PLACE COCONUT MACAROONS

Steps:

• In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.