Prepare muffin batter as directed on 1, 20 oz package of Ghirardelli Double Chocolate Muffin Mix. Spoon batter into lightly greased muffin tin; set aside. In small bowl, stir together 1 cup shredded coconut, 1/4 cup light corn syrup and 1 tablespoon all-purpose flour. Top each muffin with 1 heaping teaspoon of coconut mixture. Press topping lightly into batter. For standard size muffins, bake at 350°F 18-22 minutes.