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
Scale
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.
