Chocolate Macaroon Muffins

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Batter

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.

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Filling

3/4 cup almond paste (7 ounces)

1/2 cup sugar

2 egg whites

1/4 cup sweetened flaked coconut

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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)

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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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