Ingredients

• 2 cups butter
• 1 (8 ounce) package semisweet chocolate (such as Baker's®
• 1 (7 ounce) package shredded coconut (such as Baker's® Angel Flake®)
• 8 eggs
• 3 cups white sugar
• 2 cups all-purpose flour
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 2 cups walnuts, or more to taste

Browse by ingredient

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 4 muffin tins or line with paper liners.
2. Combine butter and chocolate in a saucepan over medium-low heat. Cook and stir until melted, about 5 minutes; mix in coconut.
3. Beat eggs with an electric mixer in a bowl. Mix in sugar, flour, vanilla extract, and salt. Fold in walnuts. Fold in chocolate mixture. Spoon batter into prepared muffin tins until 2/3 full.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.