These sweet Lemon Coconut Tassies have a coconut macaroon-style crust with a sweet homemade lemon filling. Easy to make, great to freeze, and perfect for entertaining!
Lemon Coconut Tassies
I absolutely adore these sweet little bites! I took the concept of a classic Pecan Tassie and turned it upside down. If you don’t already know a Pecan Tassie is a nostalgic cookie that has a shortbread crust with a sweet pecan filling. I see them most often around the holidays on cookie platters and for Thanksgivng, but of course they can be enjoyed anytime of the year. Baked in a mini muffin tin Pecan Tassies are like tiny bites of pecan pie…so I decided to take that same idea and make it a more Spring/Summer dessert, the Lemon Coconut Tassie!
What To Expect:
- My version of this Lemon Coconut Tassie is a simple coconut macaroon-style crust with a sweet, citrus filling.
- The beginner-level recipe requires simple ingredients and no mixer.
- Perfect for making ahead and freezing.
- An easy recipe to double, triple, or even cut in half for a small batch!
- Adaptable! You can use any citrus in place of the lemon. Lime would be fantastic!
Lemon Coconut Tassie Ingredients:
The full ingredient list and instructions are in the recipe card at the bottom of the post.
- Sweetened coconut flakes
- Granulated sugar
- All purpose flour
- Vanilla extract
- Eggs, separated
- Sweetened condensed milk
- Fresh lemon juice
Easy Instructions:
- Coconut Crust: In a large bowl mix together the coconut, sugar, flour, vanilla and egg whites until evenly combined.
- Spoon the coconut mixture into each liner or muffin cup and press into the bottom and up the sides to form a thin crust.
- Bake for 12 – 13 minutes in a 375°F oven. watching carefully not to burn. Transfer pan to a wire rack.
- Lemon Filling: Stir together the yolks, sweetened condensed milk, and lemon juice until smooth. Spoon the filling into the warm crusts, enough to fill the cup, but not overflow. You will have a little leftover filling.
- Bake for 10 minutes in a 350°F oven and then allow the tassies to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How To Store:
This recipe is great for making the same day OR in advance! You might need to dust them a agin with powdered sugar if storing, as the sugar will absorb into the filling as they sit.
- Store airtight in the refrigerator for up to 7 days
- Store airtight in the freezer for up to 30 days
- You can leave the tassies at room temperature for up to a day.
Lemon Coconut Tassies
- Prep Time: 25 minutes
- Cook Time: 22 mimnutes
- Total Time: 0 hours
- Yield: 24 tassies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
These satisfying bites have a coconut macaroon-style “crust” with a sweet, tart lemon filling. With just a few ingredients, these Lemon Coconut Tassies are simple to make and great for entertaining.
Ingredients
Coconut Crust
- 2 cups sweetened coconut flakes
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 teaspoon vanilla extract
- 2 egg whites
Lemon Filling
- 1 large egg yolk
- 7 ounces sweetened condensed milk
- 1/4 cup fresh lemon juice
Instructions
- Coconut Crust: Preheat the oven to 375°F. Coat a nonstick mini muffin pan with nonstick spray, set aside. You can also line the pan with mini muffin liners.
- In a large bowl mix together coconut, sugar, flour, vanilla, and egg whites until evenly combined.
- Spoon 1- tablespoon of coconut mixture into each liner or cup. Press the coconut mixture into the bottom and up sides to form a thin crust.
- Bake for 12-13 minutes or until edges are lightly browned, watching carefully not to burn. Transfer pan to a wire rack.
- Lemon Filling: Reduce the oven temp to 350°F.
- In a medium bowl stir together yolk, sweetened condensed milk, and lemon juice until smooth. Spoon filling into warm crusts, enough to fill the cup, but not overflow. You will have a little leftover filling.
- Bake for 10 minutes. Allow tassies to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. If you did not use a liner, run a butter knife around the sides to loosen from the pan.
Notes
Store airtight in the refrigerator for up to 5 days.
Oh what a fantastic combination. ♥️
I would love to make a coconut cake and use this filling in the middle of 2 layers. Is that possible? Considering it has yolks. If not, is there a solution? Thank you so much
Would this work with gluten free flour?
I have never made these gluten free, but in the past for other cookie recipes when I’ve used cup4cup g-free flour I’ve had great luck!
Would help if the recipe amounts were shown i I wanted to make the lemon tassie!!!!
The full recipe is linked for you within the post! Here it is: https://www.imperialsugar.com/recipes/lemon-coconut-tassies?utm_source=Cookies+%26+Cups&utm_medium=Blog+%2B+Social&utm_campaign=Lemon+Coconut+Tassies
I think I want to make them bigger in a normal size muffin tin. Have you tried that before? If so, do you have an idea on how much baking time to add?
Great question. Would love to make these in a muffin tin myself.
Please make your recipes printable……………….
All the recipes on my site are printable, however this recipe actually lives on the Imperial Sugar website that I developed this one for. The link is in the post!