1 1/3 C sugar
3/4 C butter, room temperature
2 C flour
1/4 tsp almond extract
1 C toasted coconut
1. To toast coconut: place shredded coconut in a large frying pan. Toast on medium heat until coconut is golden brown. You need to keep a close eye on the coconut and continuously stir it as it can burn quickly.
2. Using an electric mixer or by hand, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing after each one. Stir in almond extract.
3. Fold in flour and coconut by hand—do not over mix. Scoop batter into a muffin tin and bake at 350 degrees for about 25 minutes or until a toothpick inserted into the centre of a muffin comes out clean.