Condensed milk is used instead of egg whites in this muffin version of macaroons.

2 c. all-purpose flour
1/2 c. sugar
3 tbsp. unsweetened cocoa powder
1 tbsp. baking powder
1 tsp. salt
1 egg, slightly beaten
1 c. milk
1/3 c. vegetable oil
Macaroon Filling, see below
1/2 c. butter, melted
1/2 c. sugar

MACAROON FILLING:

1 c. flaked coconut
1/4 c. sweetened condensed milk
1/4 tsp. almond extract

Preheat oven to 400 degrees F (205 degrees C). Grease bottoms of 12 muffin pan cups; set aside. In a medium bowl, mix flour, 1/2 cup sugar, cocoa powder, baking powder and salt. In a small bowl, mix egg, milk and oil. Make a well with a spoon in center of the flour mixture. Pour egg mixture into the well. Stir until flour mixture is moistened; batter will still be lumpy. Prepare Macaroon Filling.

Gently spoon about half the chocolate batter into the greased muffin pan cups. Spoon about 2 teaspoons Macaroon Filling onto center of each muffin. Spoon remaining chocolate batter on top of Macaroon Filling. Bake 20 to 22 minutes or until muffins pull away from sides of cups. Immediately remove from pans. Dip tops of warm muffins in melted butter, then in remaining 1/2 cup sugar. Serve warm. Makes 12 muffins.

MACAROON FILLING: In a small bowl, mix coconut, sweetened condensed milk and almond extract. Stir until moistened.