Makes
12
INGREDIENTS
- 1 lb butter browned
- 1 1/2 cups sugar
- 1 1/2 cups coconut
- 1 1/2 cups yogurt
- 3 cups semolina flour
- 3 tsp baking powder
- pinch salt
Coconut glaze
- 1 cup powdered sugar
- 1 1/2 cups whipping cream
- 2 tsp coconut extract
METHOD
- Brown butter and cool slightly.
- Mix in sugar until pale and well incorporated.
- Add coconut, then yogurt.
- In a separate bowl, mix flour, baking powder, and salt until well combined.
- Slowly add dry mixture into the butter mixture just to incorporate.
- Divide evenly among 12 muffin pans, two-thirds of the way up.
- Bake at 375 F for 40 minutes. You can re-heat to serve later as well, but keep airtight to avoid drying out!
- Top with coconut glaze and toasted pistachios. Enjoy!
