Chocolate macaroon muffins

Yield: 8 Servings

Measure Ingredient
¼ cup Butter; or margarine (about)
½ cup Sugar
1 teaspoon Vanilla
2 \N Large eggs
¾ cup All-purpose flour
¼ cup Unsweetened cocoa
¾ teaspoon Baking powder Macaroon filling (see below

In a large bowl, beat to blend ¼ 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 ½ the batter among 8 buttered or paper-lined muffin cups (2-to 2-½ in. diameter). To each cup, add an equal portion of ½ 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 ¾ cup (7 oz) almond paste and ½ cup sugar until mixture forms coarse crumbs. Add 2 large egg whites, 1 at a time; whirl or beat until smooth. Stir in ¼ cup unsweetened flaked dried coconut. Source: Sunset Magazine - February, 1993

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