Chocolate Macaroon Muffins
1/4 cup butter
1/2 cup sugar
1 teaspoon vanilla
2 large eggs
3/4 cup flour
1/4 cup unsweetened cocoa
3/4 teaspoon baking powder
Beat butter, sugar, and vanilla to blend then until fluffy.
Beat in eggs, 1 at a time,
until blended. Combine flour, cocoa and baking powder in another
bowl (or sift
together); stir into butter mixture till well mixed.
3/4 cup almond paste (7 ounces)
1/2 cup sugar
2 egg whites
1/4 cup sweetened flaked coconut
In food processor or bowl, whirl or beat almond paste and sugar
until mixture forms
coarse crumbs. Add egg whites, 1 at a time, whirl or beat
until smooth. Stir in coconut.
(Note: used marzipan instead of almond paste, left out the 1/2
cup sugar and added
1/2 teaspoon almond extract; turned out fine)
To make muffins:
Equally divide 1/2 of muffin batter among 8 buttered or paper lined
muffin cups (2 to 2
1/2 inch diameter at the bottom of the cup; will be about a soup-spoonful
of batter per
muffin). Next, add equal portions of 1/2 of the macaroon
batter. Repeat with
remaining chocolate and macaroon batters.
Bake at 350 F until muffins spring back when gently pressed and
macaroon batter is lightly
browned, about 25 minutes. Let cool in pan for 10 minutes, then
transfer to rack. Serve
warm or cool. Can be held at room temp 1 day; freeze to store longer.
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