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
Cocoa Macaroon Muffins Recipe photo by Taste of Home
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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.