Just because you don’t eat gluten doesn’t mean you can’t enjoy a scrumptious muffin. These gluten free coconut muffins are oh-so fluffy and delicious, perfect for any time you want to enjoy the light, slightly sweet taste of coconut!
Coconut muffins – the perfect dessert for any occasion! These muffins are made with a delicious macaroon and coconut batter. They’re perfect for any party or special event, and everyone will love the sweet and creamy coconut flavor without adding tons of calories to their diet.
Make your next event even more special by serving these delicious coconut muffins! They’re sure to be a hit with everyone who tries them. The best part is, they’re really easy to make. Just follow my simple recipe and you’ll be able to enjoy these amazing coconut macaroons in a muffin form in no time!
Most muffin recipes call for a lot of sugar and butter. While coconut is a delicious flavor, it’s often overpowered by too much sugar and butter in traditional muffin recipes. My coconut muffin recipe uses a batter made from sweetened shredded coconut and macaroon batter, which gives the muffins a beautiful coconut flavor without all the added sugar.
It’s hard to find a great coconut muffin recipe that is both moist and fluffy. Most coconut muffins are either too dense or too dry. My easy coconut muffins recipe doesn’t use flour so the soft batter results in a delicious, fluffy, and moist muffin that will satisfy your cravings for something sweet and tropical.
How can I make my coconut muffins more moist?
To make coconut muffins moist, you don’t want to leave out any of the delicious ingredients listed in the recipe. You can also try adding a small amount of milk or unsweetened coconut milk if you think your batter is too dry and crumbly.
Also keep an eye on the oven and don’t over-bake the muffins.
While baking these muffins, try not to open the oven to make sure the steam is trapped inside, ensuring your final result is moist and fluffy deliciousness.
For added moisture, place a small oven safe bowl of water next to the muffin pan while baking these.
How do I know when my coconut muffins are done?
When the recommended baking time is up, check your muffins with a toothpick to see if they’re done in the center. If the toothpick comes out clean or with just a few dry crumbs, it means that your coconut macaroons are ready!
What kind of frosting goes well on coconut muffins?
The best kind of frosting to go with these muffins is one that compliments the natural sweetness of the coconut. Easily turn these into coconut cupcakes by using either a lightly sweetened whipped cream, a light coconut buttercream frosting or plain cream cheese frosting.
What kind of decorations can I use on my coconut macaroons?
Cupcake decorations can vary depending on the occasion. For a fun birthday party, you might use colorful sprinkles to top off your coconut muffins for a festive look.
For a more elegant event, try using chocolate shavings or a sprinkle of toasted coconut flakes.
You can also garnish your muffins with a slice of mango or strawberry for a tropical twist.
What makes these muffins light and fluffy?
The secret to the light and fluffy texture of these coconut muffins is in the ingredients. While most muffin recipes call for butter, sugar, and flour, this one only uses sweetened shredded coconut and macaroon batter as its base.
Can I use fresh coconut instead of shredded?
No. Fresh coconut has too much water and its texture will change the overall consistency of your muffin batter.
What should I serve these coconut muffins with?
Serve your coconut macaroons with a hot cup of tea or coffee for a tasty afternoon treat, or pair it with a glass of milk as a delicious after dinner dessert.
How long do coconut muffins keep?
These muffins are best kept covered in an airtight container, at room temperature on your kitchen counter. They will last for up to three days.
Can you freeze coconut muffins?
Yes. If you plan on freezing these, be sure to let them cool completely before placing them in an airtight container, for up to three months.
What kind of ingredients do I need to make this?
- Sweetened shredded coconut – The shredded coconut is what will give your muffins that distinct coconut flavor without all the added sugar to make them overly sweet.
- Sweetened condensed milk – This milk will make your coconut muffins extra sweet and moist without having to use other dairy products.
- Egg whites – These will help lighten your batter by adding more air bubbles, so you can get more of that fluffy texture. They will also act like flour substitute.
- Pure vanilla extract – This will give your muffins that added vanilla flavor that complements the coconut just perfectly.
- Kosher salt – This will give your muffins that salty-sweet flavor you crave. If you want your muffins sweeter, replace the salt with granulated sugar (do not replace with powdered sugar as it will affect the consistency of your macaroon batter)
How do you make gluten free coconut muffins?
- Start by lining a muffin pan with paper liners. Preheat your oven to 325 F. Because of the macaroon batter, you need to bake these treats at a lower than normal temperature for a slightly longer time than you would other muffins.
- Whip the egg whites and salt on high speed in the bowl of an electric mixer until they make medium-firm peaks. Much like you would prepare a macaroon batter. If using sugar instead of salt, you’ll need to get a glassy white batter. If you’re preparing the macaroon batter in the bowl of a standing mixer don’t use the paddle attachment. For this step it’s best to use the whisk attachment.
- In a separate bowl whisk coconut, condensed milk, and vanilla in a large bowl.
- Gently fold the egg whites into the coconut mixture until fully combined.
- Drop the batter onto muffin molds, using a spoon. Bake for 25 to 30 minutes, until the tops are golden brown. Cool completely on a wire rack into the cupcake liners before serving.
Coconut muffins are a lighter and fluffier version of your traditional muffin. These are the perfect treat for any time of day, whether you’re having guests over for afternoon tea or just enjoying a mid-morning snack.
Now that you know how to make the perfect muffins at home, there’s no excuse to not prepare these scrumptious desserts for your family and friends! Let me know if you have any questions about the recipe, and feel free to share your thoughts in the comments below!
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Gluten free Coconut muffins
- 1 2/3 cups sweetened shredded coconut
- 1 2/3 cups sweetened condensed milk
- 1 tsp pure vanilla extract
- 2 egg whites extra-large , room temperature
- 1/4 tsp kosher salt
- Preheat oven to 325 F. Line muffin pan with cupcake liners
- Mix coconut, condensed milk, and vanilla in a large bowl
- Whip the egg whites and salt on high speed in the bowl of an electric mixer until they make medium-firm peaks
- Fold the egg whites into the coconut mixture.
- Drop the batter onto cupcakes molds
- Bake for 25 to 30 minutes, until golden brown
- Cool and serve.