Cocoa Macaroon Muffin

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• 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 cups flaked coconut, divided
• 1/4 cup sweetened condensed milk
• 1/4 teaspoon almond extract

Directions

• In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Combine the milk, egg and oil. Stir into dry ingredients just until moistened.
• Spoon 2 tablespoonfuls 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° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.