Reviewed: Sep. 24, 2011

This was sooo good! The recipe was simple enough without causing too much pain. I didn't have powdered milk, so I used 1 tbsp. hot water, 1 cup of coconut and 3 tbsps. butter (I should have wet my hands before handling the mix). I mixed this and formed the filling for the muffins. Cooked for 20 minutes at 400 degrees, a they were great! I would recommend trying this and I will be using this recipe again. Maybe for the office christmas pot lunch party!

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Reviewer:

JackieBird

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Home Town: Bowie, Maryland, USA

Reviewed: Mar. 5, 2004

The batter turned out a little dry but not bad. Forming 'balls' out of the coconut mixture was impossible...the mix was too mushy to form into balls or push into the muffins. Next time I would fill the cups only 1/2 full, place a lump of the coconut mush on top and then top with more batter. Not bad, but messy to make!

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Reviewer:

NURSECHRIS

Reviewed: May 3, 2003

These muffins were pretty good when they were warm, or reheated. They were slightly dry when cold, but then most muffins are best warm. I omitted the almond center and added chocolate chips. I will add that my oven broke down before cooking these so I had to dust off my muffin maker and use it. Maybe this is the reason they didnt come out as good as I hoped, as I have never been happy with how the muffin maker cooks them.

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Reviewer:

KUKL

Reviewed: May 15, 2001

Delicious taste and nice look, black outside and white in the middle, great for my friends. Just one thing: I think coconut quantity should be slightly lowered.

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6 users found this review helpful