Chocolate Coconut Mini-Muffins

• 3/4 cups Pecan Meal (almond Meal/flour May Be Substituted)
• 3 Tablespoons Coconut Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 cups Dark Brown Sugar
• 1/2 cups Shredded Coconut
• 1/2 cups Salted Butter, Melted
• 1-1/2 teaspoon Vanilla Extract
• 2 whole Large Eggs, Lightly Beaten
• 24 whole Dark Chocolate Hershey's Kisses (any Variety Of Hershey's Kisses Can Be Substituted)

1. Preheat oven to 350u0b0F and line mini-muffin pan with paper liners.
2. In a large bowl, whisk together pecan meal, coconut flour, baking powder, brown sugar and shredded coconut.
3. Add butter, vanilla, and beaten eggs; combine well.
4. Spoon batter evenly into mini-muffin cups (makes 24). Since the batter is kind of thick, I gently pressed it downed into the cups a bit-not much, just a little.
5. Gently press a Hershey's Kiss upside down into each batter filled mini-muffin cup.
6. Bake 11-12 minutes or until golden brown.
7. Let cool, or serve right away. (If I were you, I'd serve right away. They are yumilicious while still warm.)
8. Store in an airtight container at room temperature for up to 3 days.

flour, coconut flour, baking powder, brown sugar, shredded coconut, butter, vanilla, eggs, chocolate

Taken from tastykitchen.com/recipes/desserts/chocolate-coconut-mini-muffins/ (may not work)