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1
First, preheat that oven to 325.
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2
Toss the dates in a small bowl with a teaspoon of baking soda, then pour the boiling water on top and let them sit for 15 minutes. Once they're nice and soft, mash em up with a potato masher until they turn into a gross-looking paste-like thing.
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3
Beat the butter in a stand mixer on medium for 2-3 minutes, until it gets light and creamy.
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4
Add in the sugar and beat it for 2-3 more minutes on medium.
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5
Mix in the eggs one at a time, then the vanilla.
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6
Whisk up a 1/2 teaspoon of baking soda, the baking powder, flour, and salt in a bowl.
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7
Slowly mix in the dry ingredients and the date goo, alternating between them until both are all mixed in. Make sure you don't overmix it, too.
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8
Fold in the untoasted coconut, then put the batter in a cupcake tin with some cupcake liners and sprinkle the toasted coconut on top. All you have to do to toast the coconut is throw it on the stove in a small pan on medium until it gets toasty and brown. Simple.
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9
Throw 'em in the oven and bake for 45 minutes.
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10
Let the muffins cool for 5 minutes, then take them out of the tin and let them sit on a cooling rack for another 15.
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11
Shove one or two of said muffins in your face.
