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Chocolate Macaroon Muffins
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1/4 cup butter,or margarine
1/2 cup Sugar
1 tsp. vanilla
2 large eggs
3/4 cup flour
1/4 cup unsweetened cocoa
3/4 tsp. baking powder
Macaroon Filling:
3/4 cup almond paste
1/2 cup sugar
2 large egg whites
1/4 cup unsweetened flaked coconut
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.
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 coconut.
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