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MUFFINS: Preheat oven to 400 degrees.
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Line large size 1 cup muffin pans with corresponding large paper liners.
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In a large bowl, combine flour, sugar, coconut flakes, baking powder, both zests and salt.
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In a separate bowl, combine eggs, milk, oil and both juices until incorporated.
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Add wet ingredients to dry ingredients, and stir gently until combined.
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Pour approximately 3/4 cup batter in each paper liner.
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Bake for approximately 25 minutes, or until a toothpick comes out clean.
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Allow to cool, and remove muffins from pan.
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GLAZE: Spread 1/2 cup coconut flakes on a small sheet pan or ovenproof skillet, and bake in a 350 degree oven until golden, about 5 to 7 minutes CAUTION: Coconut burns easily, so keep an eye on it.
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In a clean bowl, blend powdered sugar with 1 tablespoon each of freshly squeezed lemon juice and orange juice until smooth.
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Consistency should be like that of white glue.
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CAUTION: Humidity may affect proportions.
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If more liquid is needed, add a few drops of juice at a time as necessary.
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If mixture is too liquid, add more powdered sugar as necessary.
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Spoon glaze onto cooled muffin tops.
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Sprinkle toasted coconut immediately onto freshly glazed muffins before the glaze dries.
