Coconut Cream Pie Cupcakes

1 Coconut Cake Mix, oil, 3 eggs, and water (as per instructions on box)
1/2 cup boiling water
1 small box coconut pie filling
1/2 cup coconut, (toasted -- optional)
1 TBSP cornstarch
2 TBSP cold water
1 teasp Vanilla
3 egg whites, room temperature
6 TBSP white sugar
pinch salt
20 cupcake liners

"This is a true-blue slow it down recipe. That's why I like it so much. I don't slow down enough. But whenever I do, it feels great." Begin by preparing cake batter as per instructions on the box. Divide the batter into 20 cupcakes. Bake. Cool. Prepare coconut pie filling. Chill for one hour. After cupcakes have cooled, take a spoon or dull knife to cut a "silver dollar" size hole in the center of each cupcake. "My kids like to munch on the cupcake holes during this next step."

Using a spoon, scoop pie filling into the center of each cupcake. Cover entire top of cupcake with meringue. (Vanilla frosting can be substituted for a no-more-bake method.) Sprinkle meringue with coconut. To prepare meringue, you will need a small sauce pan. Put the cold water in the pan and then whisk in the cornstarch. After it is blended, add boiling water and heat until thick and clear. Cool to room temperature. Beat egg whites until foamy. Slowly beat in sugar until stiff and "glossy". Add salt and vanilla. Slowly beat in cooled cornstarch. Place cupcakes on cookie sheet and bake in a 350 degree preheated oven for about 8-10 minutes. Enjoy!