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  Recipe Home » Breads » Chocolate Macaroon Muffins
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  Chocolate Macaroon Muffins
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 176
Ingredients:
1/4 cup Butter, or margarine (about)
1/2 cup Sugar
1 tsp Vanilla
2 Large eggs
3/4 cup All-purpose flour
1/4 cup Unsweetened cocoa
3/4 tsp Baking powder Macaroon filling (see below
Instructions:
In a large bowl, beat to blend 1/4 cup butter, sugar, and vanilla
until fluffy. Beat in eggs, 1 at a time, until blended. In another
bowl, combine flour, cocoa, and baking powder; stir into butter
mixture until well mixed. Equally divide 1/2 the batter among 8
buttered or paper-lined muffin cups (2-to 2-1/2 in. diameter). To
each cup, add an equal portion of 1/2 of the macaroon filling. Next,
add equal portions of remaining chocolate batter, then top equally
with the remaining macaroon filling. Bake in a 350 degree oven until
muffins spring back when gently pressed and macaroon filling is
lightly browned, about 25 minutes. Let muffins cool in pan 10
minutes, then transfer to a rack to cool. Serve warm or cool. If
making ahead, let cool, package airtight, and hold at room
temperature up to 1 day, or freeze to store longer. Makes 8. MACAROON
FILLING: In a food processor or bowl, whirl or beat 3/4 cup (7 oz)
almond paste and 1/2 cup sugar until mixture forms coarse crumbs. Add
2 large egg whites, 1 at a time; whirl or beat until smooth. Stir in
1/4 cup unsweetened flaked dried coconut. Source: Sunset Magazine -
February, 1993
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