12 tablespoon(s) (1 1/2 sticks) unsalted butter, melted, plus more for greasing
1 1/4 cup(s) all-purpose flour, plus more for dusting
1 cup(s) rye flour
1/4 cup(s) coconut flour
1 cup(s) sugar
1/3 cup(s) finely shredded unsweetened coconut
1 tablespoon(s) baking powder
1 1/2 teaspoon(s) kosher salt
1 can(s) (13 1/2-ounce) light coconut milk
4 egg whites
3/4 cup(s) finely shredded unsweetened coconut
3 tablespoon(s) sugar
3 egg whites
Preheat oven to 350 degrees F and place a rack in the center. Butter and flour a 12-muffin tin. In a large bowl, stir together flours, sugar, coconut, baking powder, and salt. In a medium bowl, whisk together melted butter, coconut milk, and egg whites. Gently fold butter mixture into flour mixture.
To make topping: In a small bowl, mix together topping ingredients; set aside.
Spoon batter into muffin cups and scoop about 1 tablespoon reserved topping on each muffin. Bake 35 to 45 minutes, rotating pan halfway through, until muffin springs to the touch. Twist out muffins and place on their sides in tin to cool.
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