Coconut cupcakes

Ingredients:

• 220 g of butter at room temperature
• 1.25 cups sugar
• 1 large egg at room temperature
• 2 cups sweet coconut flakes
• 1.5 tbsp grated lemon zest and 0.25 tbsp fresh lemon juice (2 lemons)
• 1 teaspoon vanilla extract
• 2.5 cups premium flour
• 2 tsp baking powder
• 0.75 tsp fine sea salt
• 0.75 cups white chocolate chips
• 0.25 cup coconut cream
• 32 maraschino cherries

Preparation:

1. Preheat oven to 375°F (190°C). Coat a 32-piece mini muffin tin with cooking spray and set aside.
   
   Beat the butter and sugar in a large bowl with a mixer on medium speed until light and fluffy, about 1 minute. Add and beat in the egg, 1/2 cup coconut, 1 tablespoon lemon zest, 3 tablespoons lemon juice, and vanilla.
   
   In a separate bowl, combine the flour, baking powder, and salt. Reduce mixer speed to low; gradually add the flour and beat until combined.
2. Spoon 1.5 tablespoons of batter into each mini muffin tin. Bake until the edges of the cookies begin to brown lightly, 12-13 minutes. Transfer the tins to a wire rack and immediately make a 1/2-inch-deep well in the center of each cookie using a melon baller or measuring spoon. Let cool in the tins for 3 minutes, then loosen the cookies from the tins with a knife and transfer them to a wire rack to cool completely.
3. Microwave the white chocolate chips and coconut cream in 20-second intervals, stirring until melted and smooth. Stir in the remaining zest and 1 tablespoon of lemon juice.
4. Place 1.5 cups of shredded coconut in a shallow bowl. Dip the tops of each cookie in melted white chocolate, then roll in the shredded coconut. Place the cupcake on a wire rack. Dip the bottoms of a cherry in white chocolate, then place them in the cupcake well. Let sit until the glaze sets, about 10 minutes.
   
   Recipe coconut cupcakes.