Frozen Chocolate Banana Bites

IMG_2533“Did you MAKE these?!” my father asked with his mouth full, turning the the half-eaten object in his hand from side to side with an expression of glee.

“Um, yes.” I replied.

“What is IN them?”

“Dad, they’re banana slices dipped in chocolate. And frozen. That’s it.”



“You could sell these at [name of expensive restaurant in our town] for lots and lots of money. Seriously, serve them up on a fancy platter and no one would ever know the difference.”



All jokes aside, these frozen chocolate banana bites have serious show-stopping potential, despite their short list of ingredients and the minimal effort involved in making them. All I did was melt together some dark chocolate chips with a little peanut butter (because in my world, where there is chocolate, peanut butter must follow), dunk banana slices in the mixture, and sprinkle a little shredded coconut over the tops. Then I froze them. Thirty minutes later I had a Tupperware full of delicious chocolatey treats that my family couldn’t believe I had created all by myself. Of course in reality it was probably the easiest thing I’ve ever done in my entire life, practically kinda sorta.IMG_2540

These really are some of the easiest treats I’ve ever made, but they taste so fantastic! According to my (questionably hyperbolic) father, they just might be “the best” things I’ve ever made. The frozen banana tastes remarkably similar to vanilla ice cream, tucked inside a shell of dark chocolate with just a hint of peanut butter. The coconut sprinkled on top was the icing on the cake for our family, but if you aren’t a coconut fan (oh, the horror!) just leave it off. Although you probably didn’t need me to tell you that, you intelligent people you.

So basically, in a matter of 15 minutes you can be popping these babies in the freezer. No sink full of dirty dishes, no oven heating up your house, no excessive amount of time suddenly robbed from your day. And you get a ton of frozen chocolate banana bites out of it. You’re welcome!IMG_2556

Frozen Chocolate Banana Bites

2 bananas, sliced into 1/2-inch disks

1 cup chocolate chips

1 tablespoon creamy peanut butter*

Shredded coconut, for sprinkling


Line a cookie sheet with waxed paper or aluminum foil. Set aside.

Place the chocolate chips and peanut butter in a glass bowl over a pan of simmering water (or use a double boiler if you have one). Stir until the chocolate is melted and smooth. Working quickly, use a fork to dip each banana slice in the melted chocolate and coat it entirely, then transfer to the prepared cookie sheet. When all the banana slices are covered in chocolate, sprinkle with shredded coconut if desired.

Put the cookie sheet in the freezer for at least 30 minutes, or until the chocolate has hardened, and then transfer the banana bites to an airtight container. Enjoy these straight out of the freezer!

*If needed, you can omit the peanut butter and melt a teaspoon of butter or coconut oil along with the chocolate instead.



Lemon-Coconut-White Chocolate Chip Pudding Cookies

IMG_8769In my mind, it’s darn near impossible to mess up a cookie. Of course there are the huge, throw-away-the-whole-batch screw-ups like adding salt instead of sugar (been there, done that), losing track and measuring out one cup of flour too many (guilty again), or forgetting to set a timer and removing a pan of charred black lumps from the oven 30 minutes later, but all in all cookies are pretty forgiving. Or maybe it’s just the people that eat them. At least in my experience, the wide majority of the cookie-loving population will eat just about anything so long as it’s full of the sugar, white flour, and butter that we all know and love. Crisp, slightly dry cookies that were left in the oven just a bit too long? Don’t worry about it. Pancake-thin cookies that are just a tad too greasy? Still good. I’ve met a handful of cookie snobs in my day, but for the most part, cookies are one of the most fool-proof baked goods out there.

Regardless, even though the people I share my cookies with couldn’t care less if every cookie that passes their lips is flawless, I happen to be inflicted with the perfectionist gene. At least when it comes to certain things. (One look at my bathroom sink or the inside of my purse will claim otherwise.) Which is why I’m always on the lookout for recipes and methods that will produce perfectly soft, round, thick, chewy cookies. Thin, flat cookies may be delicious in their own way, but sometimes they just don’t cut it. Which is where this recipe comes in.IMG_8761

This pudding cookie recipe guarantees the softest, moistest, chewiest, fluffiest cookies every.single.time. None of those greasy little pancakes or dense little rocks. The secret? Dry pudding mix. Granted, I’m not a fan of using artificial ingredients, but the key is moderation in everything. Eating one five pudding cookies once in a while never hurt anyone, right? One of the best parts of this recipe is how adaptable it is. You can switch up the flavor of pudding mix and experiment with all types of add-ins: different kinds of chocolate chips, nuts, dried fruit, coconut, toffee bits, you name it. I have a Dark Chocolate Coconut version on the blog that’s phenomenal, and I’ve tried various other combinations including chocolate pudding mix with butterscotch chips and toffee bits, butterscotch pudding mix with chopped pecans, and vanilla pudding mix with classic semisweet chocolate chips.IMG_8763

All the variations I’ve tried are delicious, but this one is my very favorite. Soft, lemony dough is loaded with white chocolate chips and sweet shredded coconut and baked to perfection. I made these last year as part of a care-package for a family friend who was up fishing in Alaska, and he deemed them the “best cookies he’d ever eaten.” They’re great to send or give away as gifts because they stay perfectly soft and moist for days upon end, and the flavors just seem to intensify over time.

If you’ve never given pudding cookies a try, do so now! Use the Lemon-Coconut-White Chocolate combo as seen below or experiment with your favorite flavors. You can’t go wrong with these.


Lemon-Coconut-White Chocolate Chip Pudding Cookies

Yield: about 4 dozen cookies

1 cup unsalted butter, at room temperature

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 3.4-oz package instant lemon pudding mix

2 & 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 & 1/2 cups white chocolate chips

1/2 cup sweetened shredded coconut


Preheat oven to 350 degrees F. Lightly grease two cookie sheets or line with parchment paper.

Using an electric mixer, beat the butter and sugars in a large bowl until smooth. Beat in the eggs one at a time, followed by the vanilla. Beat in the pudding mix until well-combined.

In a smaller bowl, whisk together the flour, baking soda, and salt. Slowly stir the flour mixture into the wet ingredients, mixing just until combined. Stir in the white chocolate chips and the shredded coconut.

Drop the dough by rounded tablespoons onto prepared cookie sheets. Bake for 10-12 minutes or until edges are slightly golden and tops are set. Be sure not to over-bake! Let the cookies cool on the sheets for 5 minutes, then transfer to a cooling rack. Store cookies in an airtight container at room temperature.

(Recipe adapted from Two Peas and Their Pod)

Chocolate Chip Cookies with Browned Butter & Toasted Coconut

IMG_6160These cookies started out as an attempt to clean out my pantry. Too many baking whims and enticing recipes in the past few weeks have caused me to accumulate an inordinate amount of ingredients that I rarely use up. This means that a glance into my refrigerator or baking cupboard will reveal items such as half a tube of almond paste, a nearly-full bag of sorghum flour, an opened bag of white chocolate chips, both sweetened and unsweetened coconut flakes, and almost an entire quart of whole milk which I bought for a recipe that only needed 1/3 cup. The day that whole milk becomes available in baking-sized amounts will be a very happy day indeed.


All that clutter led me to be responsible for once and instead of loading up on more special ingredients of which I would use only a teeny-tiny pinch and then leave to waste away in my black hole of a kitchen, I decided to make do with what I had. I hadn’t made cookies in what seemed like forever (we’re talking way back at the end of June, for goodness sake!) so a cookie fix was definitely in order. An open bag of miniature chocolate chips in the pantry made chocolate chip cookies a logical choice, so that’s where I started.

To add a little something extra to the cookies, I opted for browned butter instead of the melted butter called for in my favorite thick & chewy chocolate chip cookie recipe. I used dark brown sugar (which leads to more depth of flavor and chewiness) to enhance the nutty, caramel-like flavor of browned butter, and added in some toasted coconut for even more nuttiness. The mini chocolate chips provide bits of chocolate in every bite, which is always a good thing, and I used half whole-wheat flour to give the cookies a richer, deeper flavor and texture. The extra egg yolk in the recipe makes the cookies super chewy, and chilling the dough makes them incredibly thick. I’ll take a thick, chewy cookie over a thin, crispy cookie any day!


Not only did I save a some money (and cupboard space) by not buying new ingredients for today’s recipe, I ended up with an incredible new cookie recipe! If you’re looking for a thick & chewy chocolate chip cookie taken up a notch in flavor and texture, look no further. Who knew that cleaning out the cupboard could result in the birth of such a delicious treat?


Chocolate Chip Cookies with Browned Butter & Toasted Coconut

1 cup + 2 tbs all-purpose flour

1 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 & 1/2 sticks (12 tbs) unsalted butter

1 cup dark brown sugar, packed

1/2 cup granulated sugar

1 large egg + 1 egg yolk

1 & 1/2 teaspoons vanilla extract

1 cup mini semisweet chocolate chips (or any type of chocolate chip)

1/2 cup sweetened, shredded coconut


Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil and spread the shredded coconut onto the sheet. Cook for 8-12 minutes, tossing the coconut halfway through, until coconut is golden-brown. Turn off the oven and let the toasted coconut cool.

Meanwhile, melt the butter in a medium saucepan over medium heat. Cook the butter, whisking frequently, as it bubbles and foams. Continue cooking until the butter turns amber-brown, tiny dark flecks appear, and it develops a rich, nutty aroma. Immediately remove the butter from heat and cool until lukewarm.

In a medium bowl, whisk together the flours, baking soda, and salt. Set aside.

When the browned butter has cooled, pour it into a large mixing bowl. Add the sugars and beat with an electric mixer until well-combined. Add in the egg, egg yolk, and vanilla and beat until smooth. Stir in the flour mixture just until combined. Stir in the chocolate chips and toasted coconut. (Dough will be slightly crumbly.)

Scoop the dough into 2-tablespoon-sized portions and roll into balls. Place the balls on a dinner plate, cover with plastic wrap, and refrigerate for at least one hour.

When ready to bake, preheat oven to 325 degrees F. Place the chilled dough balls onto lined or greased cookie sheets and bake for 12-14 minutes or until edges are set and tops are no longer shiny. Err on the side of under-done! If cookies are too puffy, slightly flatten each warm cookie with the back of a spatula. Let the cookies cool on the sheets for 5 minutes before transferring to a cooling rack. Enjoy!

(Recipe adapted from Brown Eyed Baker)

Creamy Lime & Coconut Crumb Bars

IMG_4249Lime and coconut are a match made in heaven, a flavor combination that I love to incorporate into all kinds of baking during the warm summer months. The zesty citrus kick from the lime and the tropical mellowness of the coconut work so well together, and these bars are no exception. It wasn’t until I started making them that I realized how similar they are to these fabulous Oatmeal Lemon Creme Bars. Both have an oatmeal crumb crust, a creamy citrus filling, and an oatmeal crumb topping. The differences are minor: the lemon version calls for the bottom crust to be slightly baked before the creme mixture is poured on top and baked further, and while the lime version has a very pronounced lime flavor in its filling, the creme filling in the other bars has a more subdued lemon flavor. And of course the lime version has the addition of shredded coconut in the crust to bring out that killer flavor combo! But basically, we have a lime version and a lemon version of some seriously delicious oatmeal creme bars.


These bars start off with an oatmeal-coconut crumb base that gives them a great chewy texture and also provides a nice contrast from the sweet lime filling. The filling is, for lack of better words, amazing. It’s smooth, creamy, tart, sweet, and tastes like a cross between cheesecake and key lime pie. Sandwich it between the oatmeal crust and crumb topping and you’ve got the best of both worlds. My favorite way to eat these is straight out of the fridge, when they’re especially cool and creamy.


These fast, simple, no-fuss bars are ideal for any type of summer picnic, potluck, or get-together. Or of course you could just make them for no special occasion at all…in my book you never need an excuse to bake!

IMG_4256Since this is my official last day of high school (yay!) I decided to celebrate and make a batch of these bars. Sunshine + 70-degree weather + final day of school + a Lime and Coconut Crumb Bar = pure happiness. It’s definitely nice to sit back, enjoy my delicious treat, and bask in the sun ignorance for a few minutes as I pretend that I don’t have a mountain of laundry to do, a bedroom to put back together after the carpet-cleaner came yesterday, a car in desperate (read: 1/4 inch of dust) need of a cleaning job, and multiple graduation parties to go to. It can all wait until I’ve finished a bar or two or ten, right?


Creamy Lime & Coconut Crumb Bars

Makes 16 squares

1/2 cup (1 stick) butter, at room temperature

1 cup light brown sugar, packed

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup old-fashioned oats

1/2 cup sweetened shredded coconut

14-oz can sweetened condensed milk

1/2 teaspoon vanilla extract

1/2 cup freshly squeezed lime juice

2 teaspoons fresh lime zest


Preheat oven to 350 degrees F. Grease or spray an 8″x8″ baking pan and set aside.

In a medium bowl, beat together the butter and brown sugar until light and fluffy. Using a fork, mix in the flour, baking powder, and salt until the mixture is crumbly and well-combined. Mix in the oats and coconut and set aside.

In a smaller bowl, whisk together the sweetened condensed milk, vanilla, lime juice, and lime zest until smooth.

Evenly press 2 cups’ worth of the oat mixture into the bottom of the prepared pan. Pour the lime mixture over the top, spreading it evenly with a spatula. Crumble the remaining oat mixture over the top, covering the lime mixture completely. Lightly press down the crumb topping.

Bake for 30-35 minutes or until top is golden-brown. Let the bars cool completely in the pan before cutting into squares. Store leftovers in the refrigerator.

(Recipe from Two Peas and Their Pod)

Coconut-Lime-White Chocolate-Macadamia Nut Cookies


So you know how just a few days ago I let you in on the fact that even though I hate picking favorites, these amazing Chocolate-Peanut Butter-Oatmeal Cookies just might be my favorite cookies ever? Well, at the risk of ruining my entire credibility and sounding totally hyperbolic every time I rave about food, I think I have to eat my words. Sorry, guys. I really really love those Chocolate-PB-Oatmeal cookies, and I really didn’t mean to negate their status as my top cookie so soon err, ever ;), but then….these cookies happened. And it was awesome.


Now that Memorial Day has come and gone, and with my graduation (ahhh!) right around the corner, I feel like I have full permission to embrace all the goodness of summery treats. Think lemon, lime, berries, coconut, frozen desserts, salsas, fruity drinks, the list goes on and on! A few days ago I remembered a recipe I’d bookmarked way back in the fall, one that happened to boast an incredible combination of summer flavors that were incorporated into white chocolate macadamia nut cookies, which I’ve always had a major fondness for. Get ready for it…Coconut-Lime-White Chocolate-Macadamia Nut Cookies!


As delicious as this flavor combination sounded, it tasted even better. We’ve got so much goodness going on here: the smooth, sweet white chocolate; the nutty, salty macadamias (which I toasted to bring an extra boost of flavor), the tropical-tasting coconut, and the fresh, zingy lime zest. It’s all loaded into a dough that bakes into super thick, chewy cookies. It just so happens to be the same dough recipe I use regularly to make some of the best chocolate chip cookies ever, so I knew these were gonna be good. Each bite brings a whole spectrum of tropical flavors, nutty undertones, and a myriad of textures.


I love that I didn’t even have to break out an electric mixer for these! Since the recipe uses melted butter it can all be mixed by hand, as long as you’re willing to use a little elbow grease with your wooden spoon. Just call it your arm workout for the day and you’ll be justified to have an extra cookie, right? I like to rub the lime zest right into the sugar to really bring out that great citrus flavor, and I also opted to toast both the macadamia nuts and the coconut to get some extra nuttiness and texture. The melted butter, extra egg yolk, and high ratio of brown sugar to white all help make the cookies so incredibly chewy…just be careful to take these out of the oven as soon as the edges are set; otherwise you’ll end up with crispy cookies. In my book, soft and chewy cookies trump hard and crispy every time!


Usher in the summer season with these loaded Coconut-Lime-White Chocolate-Macadamia Nut Cookies. If you’re like me, one bite will have you rethinking every past claim about “favorite cookies.” All you’ll be able to think about is the sweet, salty, chewy, nutty, tropical party going on in your mouth. True story.

Coconut-Lime-White Chocolate-Macadamia Nut Cookies

Makes about 24 large cookies

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (12 tablespoons) unsalted butter, melted and cooled

1 cup light brown sugar, packed

1/2 cup granulated sugar

1-2 tablespoons fresh lime zest (from about 2 small limes)

1 large egg + 1 egg yolk

2 teaspoons vanilla extract

1 cup white chocolate chips

1 cup shredded coconut

1 cup macadamia nuts, roughly chopped


To toast the macadamia nuts and coconut (if desired), preheat oven to 325 degrees F. Line a cookie sheet with aluminum foil and spread the macadamia nuts and coconut onto it. Place in the oven for about 10 minutes or until nuts and coconut are golden-brown and fragrant. Let cool.

In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

Place the granulated sugar and lime zest in a larger bowl. Using your fingers, rub the lime zest into the sugar until well-incorporated. Add in the brown sugar and melted butter and stir vigorously for 2-3 minutes (or use an electric mixer). Next, beat in the egg and egg yolk, followed by the vanilla. Beat until smooth.

Stir the dry ingredients into the butter/sugar mixture, stirring just until combined. Stir in the white chocolate chips, toasted coconut, and toasted macadamia nuts. Chill the dough for at least 1 hour.

When ready to bake, preheat oven to 350 degrees F. Scoop the chilled dough into 2-tablespoon-sized balls and place on a lined or greased cookie sheet 3 inches apart. Bake for 12-14 minutes or until edges are set but tops are still soft and puffy.

Let the cookies cool on the sheets for 5 minutes before removing to a cooling rack. Enjoy!

(Recipe slightly adapted from Our Best Bites)

Coconut Lemon Macaroon Bird Nests


Sometime around second grade, I decided to start “collecting” things. I can’t remember if I had read about collections in a book, been inspired by a friend, or if it was just what the cool kids did, but for some reason or another I got it in my head that I needed to start a collection. Of something. Of anything. Two weeks later I had a desk drawer filled with about 100 shiny Wrigley’s gum wrappers, 3 of those fancy little plastic toothpicks you get from a restaurant, 2 tiny “pizza tables” (the white plastic things that separate pizza from the top of the box, which happen to make marvelous doll house tables), a handful of bouncy balls, and about 50 Bazooka bubblegum comics. Apparently it’s much easier to beg your parents for a pack of gum every time you go to the store than to accumulate a satisfactory amount of pizza tables. Collections are definitely a “quantity vs. quality” kind of deal…you can have a million foil gum wrappers and gloat about the nice big collection you have, or you can have two preciously rare pizza tables that are technically called a pair, not a collection. Whatever, I was happy.

I quickly outgrew my “collection” phase for the trivial gum wrappers, bouncy balls, etc. (quite possibly because of the day my dog snuck into my room and used her supersonic beagle nose to scout out what she thought was a delectable pile of gum-scented chewing material), but I hung on to some of my more prized collections. Like my bird nests, for instance.


Bird nests fell into the “quality” type of collection. Ever since my brother and I were tiny, we were constantly on the lookout for empty fallen bird nests to study, treasure, and place on a shelf in our living room. Whenever we were lucky enough to come across an idolized bird nest, we would speculate as to what type of bird used to live in it, how many baby birds had hatched in it, and where they’d all flown off to. Now I’m not quite sure if our nests had such happy stories behind them…*ahem*…but we sure did love our nest collection.

When I saw these adorable little nest cookies on Two Peas and Their Pod, one of my favorite blogs, I knew I had to make them! We’re talking sweet, chewy lemon-coconut macaroon “nests” filled with lemon curd and jelly bean “eggs”…what more can you want in a springtime treat? The sun is shining, birds are chirping, and I have a plateful of bird nest cookies in the fridge….life is good. 🙂 Happy Easter Weekend, everyone!


Coconut Lemon Macaroon Bird Nests

Yield: 1 dozen cookies

2/3 cup sweetened condensed milk

1/2 tsp vanilla extract

1 tsp fresh lemon juice

1 tsp fresh lemon zest

Pinch of salt

3 & 1/2 cups sweetened shredded coconut

To decorate:

1 cup store-bought or homemade lemon curd

36 jelly beans


Preheat oven to 325 degrees F. Line two cookie sheets with silicon baking mats or parchment paper.

In a large bowl, stir together the sweetened condensed milk, vanilla, lemon juice, lemon zest, and salt until smooth. Stir in the coconut until well-combined.

Scoop the mixture into about 2-inch balls and place on prepared cookie sheets. With damp fingers, form the dough into “nest” shapes by using your thumbs to make an imprint in the center of each cookie. Bake for 18-20 minutes or until golden-brown. Let the cookies cool on the sheets for 5 minutes before removing to a rack.

When the cookies are completely cool, fill each “nest” with about 1 Tbs lemon curd. Press 2 or 3 jelly beans into each nest. Store the cookies in an airtight container in the refrigerator.

(Recipe adapted from Two Peas and Their Pod)

Skinny Chocolate Coconut Muffins

IMG_3180When I was little, I had a bit of a sweet tooth. Actually, it was more like a saber-tooth-tiger-sized sweet tooth, meaning that if I could I would inhale every piece of sugar that came my way. Lucky for me I had the metabolism of a hummingbird and two parents whose idea of treats was honey sticks, organic rice pudding, and homemade fruit juice popsicles. Maybe it was because we only had junk food on special occasions (Jell-O when we were sick, Starbursts when we went to the movies, Dove Bars when my grandparents visited) that I was unstoppable when supplied with sugary treats.

Whenever we stayed at hotels, I always took full advantage of the complimentary breakfast, piling my plate high with danishes, cinnamon rolls, muffins, and whatever other sugary carbs were available in the little plastic display cases. It was another one of those special occasions I so looked forward to. My parents used to worry about what would happen to me once I grew up and moved out of the house. I think they pictured me going walking into the grocery store and having free reign to buy whatever I felt like, and that was a terrifying image at the time.

They needn’t have worried, because now I’m much more sensible. I sample what I bake and eat some candy, but for the most part I stay away from overly-processed, corn-syrup-ridden junk. Moderation is my motto, and my parents no longer fear that their only daughter will become a walking block of sugar–I do most of our grocery shopping, too, and I can promise it’s all quite healthy…for the most part ;).

However, for those of you that still have insatiable sweet tooths (sweet teeth just sounded weird), I have a chocolatey treat that I think you’ll love…and your waistline will love too! These are the type of muffin that you don’t have to feel guilty about piling onto your breakfast plate…they’re gluten-free, low-fat, and low-sugar, but still super moist, rich, and delicious. My mom, who’s been gluten-free for a few years now and hasn’t had a “cupcake,” as she called these, in forever, proclaimed that these were “the BEST cupcakes” she thinks she’s ever had. Of course, given the amount of time she’s spent away from gluten I doubted she could even remember what a real cupcake tastes like. When I tasted one, though, I ate my words–no pun intended! The texture is really more like a cupcake than a muffin, with a fine crumb and a mega-chocolate flavor. The oats add a little chewiness, which I love, and the coconut sugar and sprinkling of coconut flakes give just a hint of tropical flavor. If someone had told me when I was six that I could eat a chocolate cupcake for breakfast, I would have practically fainted with glee.

It’s true that you’re totally justified to eat these for breakfast. They’re practically health food. Seriously. Go for it. YOLO.










Skinny Chocolate Coconut Muffins

Yield: about 18 standard-size muffins

1 cup hot water*

3 large egg whites

1/2 cup unsweetened applesauce

1/2 cup plain Greek yogurt

1 tsp vanilla extract

1 3/4 cup oats

1 cup coconut sugar (or granulated sugar)

3/4 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp cream of tartar

1/4 tsp salt

1/2 cup dark chocolate chips

1/4 cup unsweetened shredded coconut

*Alternately, you could omit the cream of tartar and use 1 cup of buttermilk


Preheat oven to 350 degrees F. Line 18 muffin tins with paper liners and set aside.

In a large bowl, whisk together the buttermilk, egg whites, applesauce, yogurt, and vanilla until smooth. Stir in the oats, coconut sugar, cocoa powder, baking powder, baking soda, cream of tartar, and salt. When incorporated, stir in the chocolate chips.

Scoop the batter into prepared muffin tins, filling about 3/4 of the way. Sprinkle batter with shredded coconut and bake for 18-22 minutes or until an inserted toothpick comes out with just a few moist crumbs. Cool and enjoy!

(Recipe adapted from Six Sisters’ Stuff)