Baked: Macaroon Muffins


You know those heavenly coconut cookies… the ones dense with sweet flakes of tropical coconut bliss? We’ve taken those delectable morsels and stuffed them into a muffin. Is is health food? Probably not. Is it the best excuse for muffins and tea we’ve seen in ages? Decidedly so.  And being that it’s Valentine’s Day, why not bake up a delectable breakfast for your sweetheart? What a perfect way to begin the morning!

Macaroon Muffins

2 cups white flour

3 tsp. baking powder

pinch salt

1 cup coconut milk

1 tsp. vanilla

1/2 cup sugar

1 tsp. rum extract (or use mode vanilla instead)

1/3 cup canola oil

3 tsp. EnerG Egg Replacer in 3 Tbl. water

1 cup unsweetened coconut shreds

1 cup sweetened coconut shreds

1/2 cup semi-sweet chocolate chips

Preheat oven to 375. Line a muffin tin with papers and spritz each one lightly with non-stick spray.

In a large bowl, stir together dry ingredients: flour, baking powder and salt. Set aside.

In a second bowl, combine coconut milk, sugar, vanilla, rum extract, oil and Egg Replacer/water. Mix well and pour into dry ingredients.  Stir until just combined.

Add in all coconut shreds and chocolate chips, folding into the batter until the coconut is evenly moistened. Spoon into prepared muffin tin and bake at 375 for about 25 to 30 minutes. When they are done, the tops will be slightly toasty-brown and a toothpick will come out clean.

Mmm… dessert for breakfast.

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