Coconut Macaroon Muffins

2 batches Angel Coconut **
5 cups muffin mix (enough for 12 muffins)
3 teaspoons coconut extract
2 teaspoon vanilla extract
4 tablespoons heavy cream
4 tablespoons water
4 eggs

In a medium bowl, stir together the muffin mix and coconut. In a large bowl, combine the melted butter, extracts, cream and water. Add the dry ingredients and the eggs to the butter mixture; stir with a wooden spoon until well blended. Fill 12 paper-lined muffin cups with the batter, dividing it evenly among them.They will be full -- muffins don't raise much. Bake at 350º 15-20 minutes, until the tops are golden brown and a toothpick comes out clean. Cool 5 minutes on a rack before removing from the pan. Serve warm or at room temperature. Store in the refrigerator.

** I made mine with coconut Da Vinci syrup instead of the water and sweetener and I used 2 tablespoons syrup. You can use plain unsweetened coconut, but the muffins won't turn out as moist.

Makes 12 servings
Can be frozen

Per Serving: 302 Calories; 25g Fat; 9g Protein; 13g Carbohydrate; 6g Dietary Fiber; 7g Net Carbs