recipelink.com Chat Room Recipe Swap - 2001-07-01
From: recipelink.com

Chocolate Macaroon Muffins
Source: Sunset Magazine - February, 1993
Formatted: Dorothy Cross
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 past
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.