Coconut-Date Muffins

• 1 cup Medjool Dates (pitted)
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/4 cup toasted sweetened shredded coconut
• 1/2 cup sweetened shredded coconut
• 1 cup boiling water
• 1 cup AP flour (+ 2 tbsp)
• 1 teaspoon kosher salt
• 1/2 cup unsalted butter (room temp)
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract

1. First, preheat that oven to 325.
2. Toss the dates in a small bowl with a teaspoon of baking soda, then pour the boiling water on top and let them sit for 15 minutes. Once they're nice and soft, mash em up with a potato masher until they turn into a gross-looking paste-like thing.
3. Beat the butter in a stand mixer on medium for 2-3 minutes, until it gets light and creamy.
4. Add in the sugar and beat it for 2-3 more minutes on medium.
5. Mix in the eggs one at a time, then the vanilla.
6. Whisk up a 1/2 teaspoon of baking soda, the baking powder, flour, and salt in a bowl.
7. Slowly mix in the dry ingredients and the date goo, alternating between them until both are all mixed in. Make sure you don't overmix it, too.
8. Fold in the untoasted coconut, then put the batter in a cupcake tin with some cupcake liners and sprinkle the toasted coconut on top. All you have to do to toast the coconut is throw it on the stove in a small pan on medium until it gets toasty and brown. Simple.
9. Throw 'em in the oven and bake for 45 minutes.
10. Let the muffins cool for 5 minutes, then take them out of the tin and let them sit on a cooling rack for another 15.
11. Shove one or two of said muffins in your face.

dates, baking soda, baking powder, coconut, coconut, boiling water, flour, kosher salt, unsalted butter, sugar, eggs, vanilla

Taken from food52.com/recipes/40605-coconut-date-muffins (may not work)