Recipe by Mary Lapp.

3 cups unsweetened dried shredded coconut

Zest of one lemon

1/4 fresh squeezed lemon juice

1/2 cup maple syrup

1/2 tsp sea salt

1/2 tsp baking soda

1/2 cup frozen blueberries

• Preheat oven to 350F degrees.
• Line 8 muffin cups with liners.
• Place the unsweetened coconut in a food processor, and process for 5 minutes.
• Let the food processor rest for 5 minutes, so it doesn’t overheat.
• Scrape if necessary, and turn back on for 5 minutes, or until it is liquidy and you can hear it splash.
• Add the zest, lemon juice, maple syrup and sea salt. Process until it comes together.
• Add the baking soda, and process just until incorporated.
• Divide batter into 8 muffin cups. Top with 1 Tbsp of frozen blueberries on each cupcake.
• Bake for 25-27 minutes. You want them to be a little toasty.
• Chill before you serve for best consistency – although they are really good any way!