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Learn more →12 servings
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
If using toasted coconut for garnish, spread the shredded coconut in a small dry skillet over medium heat and cook, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a plate and set aside.
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