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Cocoa Macaroon Muffins Recipe

Cocoa Macaroon Muffins Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:12 servings


  • 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 vegetable oil
  • 1-1/4 cups flaked coconut, divided
  • 1/4 cup sweetened condensed milk
  • 1/4 teaspoon almond extract


  • 1. In a bowl, combine flour, sugar, cocoa, baking powder and salt. Combine milk, egg and oil; mix well. 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 muffins test done. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutritional Facts

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

Reviews for Cocoa Macaroon Muffins

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Reviewed Jun. 26, 2017

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

Reviewed Nov. 8, 2012

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

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."

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