1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cups sugar
1 egg white
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup coconut milk (full fat)
1 cup shredded coconut
Cream butter and sugar together add extracts whole egg and egg white 1 at a time.
In a medium bowl combine the flour, baking soda, baking powder, and salt.
Add the flour mixture to creamed mixture alternately with coconut milk.
Finally fold in shredded coconut in batter
Fill greased or paper-lined muffin cups with 1/4 cup of batter.
Bake at 350 degrees F for 20-25 minutes