Country Crock Recipes

Chocolate Macaroon Muffins

1-3/4 cups all-purpose flour

3/4 cup sugar

3 Tbsp. unsweetened cocoa powder

1 Tbsp. baking powder

3/4 tsp. salt

1 cup milk

1/3 cup Shedd's Spread Country Crock® Calcium plus Vitamin D, melted

1 egg

1 cup flaked coconut

1/4 cup sweetened condensed milk

1/4 tsp. almond extract

Preheat oven to 375°. Grease 12-cup muffin pan; set aside.

Combine flour, sugar, cocoa powder, baking powder and salt in large bowl; set aside.

Beat milk, Shedd's Spread Country Crock® Calcium plus Vitamin D and egg in medium bowl with wire whisk. Stir milk mixture into flour mixture with wooden spoon just until blended.

Combine 1 cup coconut, condensed milk and almond extract in small bowl. Evenly spoon into prepared pan. Top each with 3 teaspoons coconut mixture, pressing down gently.

Bake 20 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely.