Equipment:
Nonstick spray or paper muffin tins
2 mixing bowls — medium and large
wooden spoon

Ingredients
1½ cups unsweetened coconut flakes.
1 tablespoon plus 1 teaspoon packed brown sugar
10 tablespoons unsalted butter, melted and cooled
2 cups all-purpose flour
^_2/3 cup granulated sugar
2 teaspoons baking powder
^_1/2 teaspoon baking soda
^_1/2 cup semisweet chocolate chips
^_1/2 teaspoon salt
2 large eggs
5 ^_1/2 ounces coconut milk. Full cream will make for a more tender muffin.
^_1/4 cup whole milk
1 teaspoon lemon zest

Steps
1. Preheat oven to 400°F. Line the muffin tins with paper liners. In a food processor grind 1 tablespoon brown sugar with 1/4 cup of the coconut flakes until coarsely ground. Add to a mixing bowl along with 4 tablespoons of the melted butter. Set Aside
2. Whisk together the flour, granulated sugar, baking powder, baking soda, chocolate chips and salt until well combined. Stir in the remaining coconut flakes. Set Aside.
3. In the large bowl, whisk the eggs until lightly beaten. Then add the coconut milk, whole milk, lemon zest, and the remaining melted butter. Stir in the prepared flour mixture with a wooden spoon.
4. Add a chocolate chip or 2 to the bottom and top of the mixture. Fill the muffin tins three-quarters full. Bake for 25 minutes. The let cool 10 minutes.
5. Store muffins at room temperature for 2 days or freeze for up to 3 months.