Coconut Almond Macaroon Muffins


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When you mix shredded coconut and almond flour in these Coconut Almond Macaroon Muffins, you get a moist, flavorful muffin with a hint of sweetness. Great for people who like coconut and almonds

Ingredients:
  • 2 cups shredded coconut
  • 1 cup almond flour
  • 1/2 cup sugar
  • 1/4 cup melted butter
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt

Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, combine the shredded coconut, almond flour, sugar, and salt

In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and almond extract

Pour the wet ingredients into the dry ingredients and mix until well combined

Line a muffin tin with paper liners or grease it well

Spoon the muffin batter into the muffin cups, filling each about 2/3 full

Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean

Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Once cooled, enjoy your Coconut Almond Macaroon Muffins


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