Ingredients
1
3/4 cups all-purpose flour
1
cup sugar
1/3 cup unsweetened baking cocoa
1
teaspoon baking powder
1/4 teaspoon salt
1
cup canned coconut milk (not cream of coconut)
1/2 cup butter, melted
1
egg
1
cup miniature semisweet chocolate chips
1
cup flaked coconut
Milk chocolate creamy ready-to-spread frosting, if desired
Additional flaked coconut, if desired
Preparation
Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
In large bowl, mix flour, sugar, cocoa, baking powder and salt until blended; make well in center of mixture. In medium bowl, stir coconut milk, butter and egg; pour into well in dry ingredients, stirring just until moistened. Stir in chocolate chips and 1 cup coconut. Divide batter evenly among muffin cups.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool in pan on cooling rack 15 minutes. Spread muffin tops with frosting; sprinkle with additional coconut.
