Monday, November 12, 2012
November Gratitude - Day Twelve
Today I am thankful for the opportunity to get back to baking for my family and friends. I love this coconut rich treat. Coconut flour, coconut oil and flaked coconut make this a moist and dense muffin or bar. As always, I like to use Tropical Traditions coconut products.
It's a quick and easy recipe and full of protein and fiber. Delicious for breakfast or an afternoon snack.
Coconut Macaroon Muffins
Preheat Oven to 400
Line muffin tins with paper liners or grease well.
24 regular or 48 mini muffins can be made.
Optional: Grease a 13 x 9 pan with coconut oil.
1 cup Coconut Flour
1/2 teaspoon Sea Salt
1 teaspoon Baking Powder
1 cup Coconut Oil, melted if solid
1/2 cup Organic Cane Sugar
1 tablespoon Vanilla
1/2 cup Shredded Coconut Flakes
1 cup all natural Mini Chocolate Chips
Combine all ingredients until mixed thoroughly. About two minutes in my mixer.
Your batter will be very thick. Fill muffin tins until almost full. Smooth the tops of the muffins with the back of a spoon or wet finger tips because they will not change shape or rise much.
Bake until golden brown. About 15 minutes for the larger muffins and just over ten for the minis in my oven. A 13 x 9 pan takes about 35 minutes.