Coco au Miel

By Foodiewife

based on a recipe from Paris Boulangerie-Patisserie: Recipes from Thirteen Outstanding French Bakeries by Linda Dannenberg
Makes 48 mini cakes

Ingredients

• 1 1/4 C milk
• 2 T honey
• 3 C sweetened shredded coconut
• 1/3 C sugar
• 1/2 C flour
• 2 t baking powder
• 1/4 t salt
• 2 eggs
• 1 t vanilla

Preparation

Step 1

Preheat oven to 350 degrees. Grease mini muffin pans.

Bring the milk, honey and salt to a simmer over medium low heat, stirring to dissolve the honey. Remove from heat and cool.

Whisk together the coconut, sugar, flour and baking powder.
Add the eggs and vanilla to the cooled milk and whisk until well combined. Add the dry ingredients and mix thoroughly.
Scoop into mini muffin pans, filling to the top edge. Keep the batter stirred so you are sure to distribute the coconut evenly.
Place the mini muffin tins on a baking sheet and bake for about 15 - 18 minutes or until the tops spring back when lightly touched.