Cocoa Macaroon Muffins by Stephenie Moyer

2 cups all-purpose flour
1/2 cup sugar
3 tablespoons baking cocoa
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 egg
1/3 cup vegetable oil
1 1/4 cup flaked coconut, divided
1/4 cup sweeted condensed milk
1/4 teaspoon almond extract

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 tablespoons into 12 greased or paper lined muffin cups.

Combine 1 cup coconut, condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread). Top with remaining batter; sprinkle with remaining coconut. Bake at 400 degrees F for 20-22 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack.

Yield: 1 dozen.