Coconut Macaroon Chocolate Cupcakes

Preheat oven to 350°F. Line a 9-hobble spherical cake pan with parchment paper and grease with cooking spray.

Bring 1 hobble of water in a medium saucepan to a simmer. The use of an electrical mixer, beat the eggs and sugar in a easy bowl at medium hump till blended. Role the bowl over the simmering water and creep till the eggs are heat to the touch, 4 to 5 minutes. Rob some distance from the heat and beat at excessive hump till tripled in quantity, about 5 minutes. Fold in coconut, almond flour, and salt. Spread the batter within the ready pan. Sprinkle with sliced almonds.

Bake, till golden and company, about 25 minutes. Let the cake chilly for 15 minutes. Top with powdered sugar and strawberries, if desired.