1. COMBINE the flour, coconut, sugar and bicarbonate soda in a bowl. Add the butter and eggs and beat for 1 minute to combine. Stir in the milk and then stir through the chocolate and raspberries.
2. SPOON into 12 x 1/3 cup capacity patty paper lined muffin pans. Top each with a reserved raspberry. Bake in a moderate oven 180°C for 20-25 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely. Store in an airtight container until required.
TIP: For a glossy finish, brush warmed apricot jam over each before serving.