There are four coconut things in this recipe.
1 3/4 cup blanched almond flour
1/4 tsp salt
2 tsps baking powder
3/4 cup unsweetened, finely shredded coconut (not flakes)
3/4 cup coconut butter, liquefied
1/2 cup coconut cream
1/2 tsp coconut extract or emulsion (soooo tasty!)
2 extra large eggs, beaten
2/3 cup maple syrup
1 tsp vanilla
Spread the shredded coconut all over a cookie sheet, and place it in the oven while you preheat to 375 degrees. Watch carefully, and remove when browned and toasty.
Combine the toasted coconut with the almond flour, salt, and baking powder. In a separate bowl, mix together the warmed coconut butter, coconut cream, extracts, syrup, and eggs.
Gently mix the wet and dry ingredients, adding a little more coconut cream (or even milk) if it feels too thick.
Divide among muffin cups, and bake for ~20 minutes, or until just done.
Did I mention that coconut is CrAcK?!