Print Options

Back to Cocoa Macaroon Muffins >

Include these items:

Select reviews >

Taste of Home Logo

Cocoa Macaroon Muffins

 Cocoa Macaroon Muffins
This recipe is an old-time favorite that I've modified over the years depending on whether I served them for breakfast, a snack or as dessert. I love chocolate in any form, and these muffins pair it with coconut for a yummy result. -Carol Wilson, Rio Rancho, New Mexico
12 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 3 tablespoons baking cocoa
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1/3 cup canola oil
  • 1-1/4 cups flaked coconut, divided
  • 1/4 cup sweetened condensed milk
  • 1/4 teaspoon McCormick® Pure Almond Extract

Directions

  • In a large bowl, combine the flour, sugar, cocoa, baking powder and
  • salt. Combine the milk, egg and oil. Stir into dry ingredients just
  • until moistened.
  • Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups.
  • Combine 1 cup coconut, condensed milk and extract; place 2
  • teaspoonfuls in the center of each cup (do not spread). Top with
  • remaining batter; sprinkle with remaining coconut.
  • Bake at 400° for 20-22 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 5 minutes before removing from
  • pan to a wire rack. Serve warm. Yield: 1 dozen.

2 of 2

Cocoa Macaroon Muffins (continued)

Nutritional Facts: 1 serving (1 each) equals 253 calories, 11 g fat (5 g saturated fat), 23 mg cholesterol, 346 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.