Form Marzipan Eyes:

To create the eyes: Combine raw marzipan with 1/4 cup (50 g) powdered sugar and work into a smooth dough; shape into 24 small spheres. Insert one chocolate drop into each ball to form the pupil.

Color Coconut Fur:

For the fur: Toss shredded coconut with 3/4 of the blue food coloring, rubbing the color in with your hands until evenly coated. Spread onto parchment paper and allow to air-dry.

Preheat Oven and Prepare Tin:

Set oven to 350°F (175°C) using top and bottom heat. Place paper liners into a muffin tin.

Grate Lemon and Mix Dry Ingredients:

Rinse the lemon and finely grate its zest. In a mixing bowl, combine flour, cornstarch, baking powder, baking soda, granulated sugar, vanilla sugar, and salt with a whisk.

Combine Wet and Dry Mixtures:

In another bowl, whisk together buttermilk, oil, eggs, and lemon zest. Pour the wet mixture into the dry in three portions, stirring only until incorporated; avoid overmixing.

Bake Muffins Until Done:

Portion the batter into the prepared muffin cups. Bake for 15-18 minutes or until a toothpick inserted into the center emerges clean. Allow to cool fully.

Prepare Blue Glaze:

Combine the remaining powdered sugar with the leftover blue food coloring and a splash of milk to produce a thick glaze.

Glaze and Coat with Coconut:

Invert each muffin and dip its top into the glaze, then coat with the blue coconut. Let the glaze set.

Attach Eyes and Cookies:

Make a small incision on the front of each muffin and insert either half a cookie or a whole one, based on cookie size. Use leftover glaze to fix the marzipan eyes onto the muffins.