I love coconut, sweet and chewy. These little bites are quick to make and a nice addition to a Christmas cookie plate or for breakfast or brunch. Yum.
1 cup flour
3/4 cup sugar
1½ cups sweetened shredded coconut, processed
1/2 tsp soda
1/8 tsp salt
1/2 cup butter, melted & cooled
2 eggs, beaten
1/2 tsp vanilla
1/2 tsp coconut extract
1 tsp lemon zest
2 tsp lemon juice
1/4 cup sweetened shredded coconut
Preheat oven to 375°. Spray two 12 cup mini muffin pans (I use Demarle 20 mini muffin tray, no spray needed). In mixing bowl, stir together flour, sugar, processed coconut (pulse in food processor), and salt. In another bowl, stir together butter, eggs, vanilla, coconut extract, lemon zest, and lemon juice. Add to dry ingredients and mix until just combined. Scoop into muffin cups, dividing batter evenly. Sprinkle remaining 1/4 cup coconut evenly over batter in muffin cups. Bake about 15 minutes until golden and center of muffin is set.
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If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.