Cocoa Macaroon Muffins Recipe

3.5 3 3
Cocoa Macaroon Muffins Recipe
Cocoa Macaroon Muffins Recipe photo by Taste of Home
Publisher Photo

Cocoa Macaroon Muffins Recipe

Read Reviews
3.5 3 3
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 sweetened shredded coconut, divided
  • 1/4 cup sweetened condensed milk
  • 1/4 teaspoon 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.
Originally published as Cocoa Macaroon Muffins in Taste of Home October/November 1999, p29

Nutritional Facts

1 each: 253 calories, 11g fat (5g saturated fat), 23mg cholesterol, 346mg sodium, 34g carbohydrate (16g sugars, 1g fiber), 4g protein.

  • 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 sweetened shredded coconut, divided
  • 1/4 cup sweetened condensed milk
  • 1/4 teaspoon almond extract
  1. 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.
  2. 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.
  3. 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.
Originally published as Cocoa Macaroon Muffins in Taste of Home October/November 1999, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCocoa Macaroon Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
2124arizona User ID: 845443 268517
Reviewed Jun. 26, 2017

"I liked the flavorful center of these muffins. These also work for a dessert. I use dutch process cocoa here!!"

MY REVIEW
dmaves User ID: 1988244 81824
Reviewed Nov. 8, 2012

"there has to be something missing from this recipe. needs more sugar or something the muffin is terrible."

MY REVIEW
SunnyNani User ID: 3071020 36346
Reviewed Apr. 30, 2010

"The picture looks wonderful and I followed the recipe exactly as written but the outcome was disappointing: bland, dry, almost flavorless - even with the pocket of coconut. So sorry, but I would not make this one again."

Loading Image