Best 4 Chocolate Cherry Coconut Scuffins Recipes

CHERRY COCONUT SCUFFINS

Steps:

• Special equipment: two 24-cup mini muffin tins or four 12-cup mini muffin tins; mini muffin liners and a small cookie scoop
• Preheat the oven to 350 degrees F. Prepare two 24-cup mini muffin tins with muffin liners.
• In a medium bowl, combine the flour, baking powder, baking soda and fine salt. Set aside. In a bowl of a stand mixer fitted with the paddle attachment, add the coconut sugar and oil. Beat on high until well combined, about 4 minutes. Add the eggs one at a time, beating after each addition. Add the yogurt and almond extract and beat on medium-low to incorporate. With the mixer on the lowest speed, add the dry ingredients, and mix just until the batter comes together. Fold in the cherries and 1/2 cup of the coconut.
• Using a small scoop, fill the prepare muffin tins about three-quarters of the way full. Sprinkle the remaining coconut over the muffins. Bake until a toothpick comes out clean and the coconut is toasted on top, 10 to 15 minutes. Place on a wire rack to cool for 10 minutes before serving.

CHERRY CHOCOLATE TRUFFLES WITH COCONUT

Steps:

• Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
• Whisk in the vanilla and cherry extracts. Stir the ganache until it is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
• Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in shredded coconut. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)

COCONUT CHERRY MUFFINS

Steps:

• Preheat oven to 190C/375F/gas 5.
• Sift into a large bowl flour, baking powder, salt and caster sugar finally adding coconut.
• Cut cherries into pieces.
• In separate bowl whisk egg, milk, vanilla extract and oil until smooth.
• Make a well in centre of dry ingredients and add egg mixture, stir until just combined.
• Add cherries being careful not to overwork the batter.
• Spoon into greased or paper lined muffin cups 3/4 full.
• Topping. Mix remaining sugar and coconut, sprinkle evenly on top of muffins.
• Bake at 375 (Gas 5) for 20-25 minutes.

CHERRY-COCONUT SLICES

Steps:

• In a large bowl, mix cracker crumbs, marshmallows, coconut and cherries; stir in condensed milk and flavoring. Press into a greased 8-in. square baking pan., For frosting, in a small saucepan, combine brown sugar, butter and milk. Bring to a boil, stirring constantly; cook and stir 3 minutes. Transfer to a small bowl; cool until lukewarm, about 15 minutes. Stir in confectioners' sugar until smooth. Spread over crumb mixture; refrigerate until set, about 1-1/2 hours., Cut into bars. Store in an airtight container in the refrigerator.