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Cocoa Macaroon Muffins




Source of Recipe


Taste of Home magazine






List of Ingredients



• 2 c. all-purpose flour
  
• 1/2 c. sugar
  
• 3 T. baking cocoa
  
• 3 t. baking powder
  
• 1 t. salt
  
• 1 c. milk
  
• 1 egg
  
• 1/3 c. vegetable oil
  
• 1-1/4 c. flaked coconut, divided
  
• 1/4 c. sweetened condensed milk
  
• 1/4 t. almond extract
  






Instructions



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 into the center of each cup (do not spread). Top with remaining batter; sprinkle with remaining coconut. Bake at 400 degrees for 20-22 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack.
   






Final Comments


Yield: 1 dozen