mom's coconut macaroon muffins

Growing up, my mom used to sometimes make these muffins. I remember my bro and I would just devour them, which is weird, I think, because do most kids like coconut? Anyways, these don't have the typical light crumb texture of most muffins—they're actually pretty dense, like coconut macaroons. The tops get kind of crisp and chewy and that was (and still is) my favourite part.

1 1/3 C sugar
3/4 C butter, room temperature
2 C flour
1/4 tsp almond extract
1 C toasted coconut
5 eggs

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.


  1. These look amazing. I love coconut. I know you said they're dense, but they must be semi-fluffy given the 5 eggs, no? That's a lot of egg for a baked good. Will have to try these out :)

  2. i know it's weird, but even with all them eggs, they are still pretty dense...or dense/chewy like coconut macaroons. one time my mom tried adding baking powder to the recipe to make them fluffier but she thought they ended up to cakey. i ate these all week for breakfast-because they're so heavy they keep you full for a while.