Ingredients:
1/4 cup butter
1/2 cup sugar, plus
1/4 cup sugar, for the topping
2 eggs
1 cup coconut yogurt
1/2 cup milk ( if you happen to have a fresh coconut on hand you can substitute the milk with the strained liquid f)
1/2 teaspoon vanilla
2 1/2 cups self raising flour
1/4 teaspoon baking powder
1 cup macaroon desiccated coconut ( if you like a stronger coconut flavour you can increase to 1 1/4 cup)
1/4 cup macaroon desiccated coconut, for the topping
1/2 cup chocolate chips
Directions:
Preheat oven 180 C and line muffin pans with paper cases or grease them.
Beat softened butter and sugar until creamy.
Beat in eggs, yoghurt and milk, and vanilla.
Fold in chocolate chips.
Combine dry ingredients and fold into wet mixture, do not overmix.
Mix together the sugar and coconut for the topping, place batter in prepared pans and sprinkle with topping mixture.
Bake for 20-25 minutes or until skewer inserted in center comes out clean.
Servings: 12
Time preparation: 10 min.
Time total: 35 min.