Chef Caroline Fey

Spiced coconut muffins with dark rum glaze, inspired by Coquito, a festive holiday drink similar to egg nog made with coconut milk that originated in Puerto Rico. My husband is from Miami where Coquito is the holiday drink of choice & it’s delicious.
These little beauties are perfect for your Christmas brunch or even New Years Eve morning. The rum glaze, toasted coconut & sprinkles definitely make them a little extra & that’s exactly what we all need this holiday season ❄️ The muffins are also delicious without the glaze. Just sprinkle untoasted coconut on top of the muffins before you bake them & they’re look beautiful.

✨Printable recipe is on my site & you can double or triple as needed.

✨This recipe is kid friendly! For both the batter & the glaze you just mix everything together in a bowl & you're done.

🧁COQUITO MUFFINS
makes 12

Ingredients:
 
Muffins:
½ cup coconut oil
1 cup full fat coconut milk
¼ cup sugar
2 eggs
2 teaspoons vanilla bean paste or vanilla extract
1¼ cups (170 grams) all-purpose or gluten free flour
1½ teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 cup sweetened coconut flakes
 
Glaze:
1½ cups powdered sugar
1 tablespoon dark rum
2 tablespoons full fat coconut milk
Pinch of salt
 
Garnish:
Toasted coconut flakes & holiday sprinkles (optional)
  
Preparation:
Preheat the oven to 350° F. Line a muffin tin with 12 muffin liners and set aside.
 
Muffins:
Mix the coconut oil, coconut milk, sugar, eggs & vanilla together in a mixing bowl until smooth. Add the flour, baking powder, cinnamon, nutmeg & salt & mix to combine. Add the coconut flakes & mix until just blended. Scoop the batter into the muffin pan and bake for 15 to 18 minutes, or until puffed and golden. Allow to cool completely before adding glaze.
 
Glaze:  
Mix all of the ingredients together in a bowl. Once the muffins are cool, drizzle glaze over the tops. Sprinkle with the toasted coconut & decorate with holiday sprinkles if using.
 

Spiced coconut muffins with dark rum glaze, inspired by Coquito, a festive holiday drink similar to egg nog made with coconut milk. My husband is from Miami where Coquito is the holiday drink of choice & it’s delicious.
These little beauties are perfect for your Christmas brunch or even New Years Eve morning. The rum glaze, toasted coconut & sprinkles definitely make them a little extra & that’s exactly what we all need this holiday season ❄️ The muffins are also delicious without the glaze. Just sprinkle untoasted coconut on top of the muffins before you bake them & they’re look beautiful.

✨This recipe is 100% kid friendy to make too! For both the batter & the glaze you just mix everything together in a bowl & you're done.

🧁COQUITO MUFFINS
makes 12

Ingredients:
 
Muffins:
½ cup coconut oil
1 cup full fat coconut milk
¼ cup sugar
2 eggs
2 teaspoons vanilla bean paste or vanilla extract
1¼ cups (170 grams) all-purpose or gluten free flour
1½ teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 cup sweetened coconut flakes
 
Glaze:
1½ cups powdered sugar
1 tablespoon dark rum
2 tablespoons full fat coconut milk
Pinch of salt
 
Garnish:
Toasted coconut flakes & holiday sprinkles (optional)
  
Preparation:
Preheat the oven to 350° F. Line a muffin tin with 12 muffin liners and set aside.
 
Muffins:
Mix the coconut oil, coconut milk, sugar, eggs & vanilla together in a mixing bowl until smooth. Add the flour, baking powder, cinnamon, nutmeg & salt & mix to combine. Add the coconut flakes & mix until just blended. Scoop the batter into the muffin pan and bake for 15 to 18 minutes, or until puffed and golden. Allow to cool completely before adding glaze.
 
Glaze:  
Mix all of the ingredients together in a bowl. Once the muffins are cool, drizzle glaze over the tops. Sprinkle with the toasted coconut & decorate with holiday sprinkles if using.
 

These little brown butter matcha cookies with white chocolate and cherries will surely make your Christmas brighter🎄Basically, they’re the holiday version of a chocolate chip cookie and they’re magical.

✨BROWN BUTTER MATCHA COOKIES WITH WHITE CHOCOLATE & CHERRIES
Makes about 45 cookies
 
Ingredients:
 2½ cups (338 grams) all-purpose flour or you can use gluten free flour
½ teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon salt
1½ tablespoons matcha (use culinary grade matcha)
1 cup unsalted butter
¾ cup sugar
¾ cup brown sugar
1½ teaspoons vanilla extract
½ teaspoon almond extract
2 eggs
1 cup white chocolate chips or chunks, plus a few extra for topping the cookies
1 cup dried tart cherries, plus a few extra for topping the cookies
 
Preparation:
Preheat the oven to 350° F. Line 2 rimmed baking sheets with parchment paper and set aside.
 
To brown your butter simmer over medium heat, swirling the pan and stirring it with a rubber spatula until it turns a golden brown color. You will know when it’s ready when it smells nutty. Pour butter in a heat proof mixing bowl to cool.

Combine flour, baking soda, baking powder, salt, and matcha powder in a medium size mixing bowl. Mix well and set aside. Add both sugars to the mixing bowl with the butter and blend to combine. Once well mixed, add the eggs, vanilla and almond extract. Whisk until you get a light and creamy texture, about 1 minute. Once the wet ingredients are well mixed, slowly add in the dry ingredients. Combine with a spatula until a green dough forms. Add the white chocolate chips or chunks and dried cherries and mix until they are well incorporated. Cover and refrigerate the dough for an hour, or overnight.
 
Roll the dough into golf ball size balls. Top each with an extra piece or two of chocolate and an extra cherry and flatten slightly with your palm. Bake for 10 to 15 minutes, or until the cookies are set and the edges are slightly golden. Cool for 10 minutes before removing from baking rack. The cookies will keep for at least a week in a covered container.