Chocolate Macaroon Muffins
Source: Sunset Magazine - February, 1993
Makes 8

1/4 cup Butter -- or margarine (about)
1/2 cup Sugar
1 teaspoon Vanilla
2 Large eggs
3/4 cup All-purpose flour
1/4 cup Unsweetened cocoa
3/4 teaspoon Baking powder

Macaroon Filling
3/4 cup (7 oz) Almond paste
1/2 cup Sugar
2 large Egg whites
1/4 cup Unsweetened flaked coconut -- dried

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.

MACAROON FILLING: In a food processor or bowl, whirl or beat almond paste and sugar until mixture forms coarse crumbs. Add egg whites, 1 at a time; whirl or beat until smooth. Stir in flaked dried coconut.