Title: Chocolate macaroon muffins
 Categories: Breads, Muffins
      Yield: 8 Servings
 
    1/4 c  Butter; or margarine (about)
    1/2 c  Sugar
      1 ts Vanilla
      2    Large eggs
    3/4 c  All-purpose flour
    1/4 c  Unsweetened cocoa
    3/4 ts Baking powder
           -Macaroon filling (see below
 
  In a large bowl, beat to blend 1/4 cup butter, sugar, and vanilla
  until fluffy. Beat in eggs, 1 at a time, until blended. In another
  bowl, combine flour, cocoa, and baking powder; stir into butter
  mixture until well mixed. Equally divide 1/2 the batter among 8
  buttered or paper-lined muffin cups (2-to 2-1/2 in. diameter). To
  each cup, add an equal portion of 1/2 of the macaroon filling. Next,
  add equal portions of remaining chocolate batter, then top equally
  with the remaining macaroon filling. Bake in a 350 degree oven until
  muffins spring back when gently pressed and macaroon filling is
  lightly browned, about 25 minutes. Let muffins cool in pan 10
  minutes, then transfer to a rack to cool. Serve warm or cool. If
  making ahead, let cool, package airtight, and hold at room
  temperature up to 1 day, or freeze to store longer. Makes 8. MACAROON
  FILLING: In a food processor or bowl, whirl or beat 3/4 cup (7 oz)
  almond paste and 1/2 cup sugar until mixture forms coarse crumbs. Add
  2 large egg whites, 1 at a time; whirl or beat until smooth. Stir in
  1/4 cup unsweetened flaked dried coconut. Source: Sunset Magazine -
  February, 1993