Dessertscookiesandcups
Lemon Coconut Tassies
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.
👥 24 Servings⏱️ Prep & Cook: 495228h 24m⏳ Prep: 25 min🔥 Cook: 495227h 59m👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- knife
📝 Preparation Steps
1
Coconut Crust
2
: 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.
3
In a large bowl mix together coconut, sugar, flour, vanilla, and egg whites until evenly combined.
egg whites2
4
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.
5
Bake for ⏱️ 12-13 minutes or until edges are lightly browned, watching carefully not to burn. Transfer pan to a wire rack.
6
Lemon Filling
7
: Reduce the oven temp to 350°F.
8
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.
sweetened condensed milk7 ounces
9
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.
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