Instructions: In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the yogurt, egg, butter, lemon peel and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut. Fill greased muffin cups two-thirds full. Bake at 400 degrees for 18-22 minutes, or until golden brown and muffins test done. Cool for 5 minutes before removing from pan to a wire rack.

In a saucepan, combine the lemon juice and sugar. Cook and stir until sugar is dissolved. Stir in coconut. Using a toothpick, poke six to eight holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature.

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