Taste of Home
Cocoa Macaroon Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 1 dozen.
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
Ingredients
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2 cups all-purpose flour
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1/2 cup sugar
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3 tablespoons baking cocoa
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3 teaspoons baking powder
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1 teaspoon salt
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1 cup milk
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1 egg
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1/3 cup canola oil
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1-1/4 cups sweetened shredded coconut, divided
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1/4 cup sweetened condensed milk
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1/4 teaspoon almond extract
Directions
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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.
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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.
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3.
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.
Nutrition Facts
1 each: 253 calories, 11g fat (5g saturated fat), 23mg cholesterol, 346mg sodium, 34g carbohydrate (16g sugars, 1g fiber), 4g protein.
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