½ cup sweetened shredded coconut, plus more for topping
½ cup chopped macadamia nuts
¼ cup finely chopped crystallized ginger
½ cup confectioners’ sugar
2 teaspoons milk
Directions
Preheat the oven to 375 degrees F. Line a 12-cup cupcake pan with paper liners and set aside.
In a large bowl, sift together flour, cinnamon, baking powder, baking soda, ground ginger, and salt. Make a well in the center.
In a small bowl, whisk together the brown sugar, yogurt, melted coconut oil, eggs, and vanilla. Pour into the well of the flour mixture and stir until combined. Add the carrots, coconut, macadamia nuts, and crystallized ginger then fold until combined.
Evenly divide the batter between the prepared lined cups. They should each be about ¾ full. Bake for 20-25 minutes until the muffin is golden and a toothpick inserted into the center of the muffin comes out clean. Let cool in the pan for 5 minutes then move to a wire cooling rack to cool completely.
While the muffins are cooling, make the glaze. Sift the confectioners’ sugar into a small bowl then add the milk. You want it to be thin enough to drizzle, but thick enough so it won’t just run off the muffins. If it is too thin, add more powder sugar. If it is too thick, add more milk. When the muffins are completely cool, spoon a little glaze onto the top of each muffin and immediately sprinkle with the shredded coconut. The coconut will make the glaze spread out even more.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/04/02/carrot-coconut-muffins/