Lemon Coconut Tassies

Prep Time

20-30m

Bake Time

22-25m

Yields

24 tassies

About this Recipe

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.

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Lemon Coconut Tassies

Prep Time

20-30m

Bake Time

22-25m

Yields

24 tassies

About this Recipe

Print this recipe

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Ingredients

Coconut Crust

2 cups sweetened coconut flakes
1/2 cup Imperial Sugar Extra Fine 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

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Coconut Crust

Preheat oven to 375°F. Coat a nonstick mini muffin pan with nonstick spray, set aside.
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 coconut mixture into 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 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 cup, but not overflow. You will have a little leftover filling.
Bake for 10 minutes. Allow tassies to cool in 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 sides to loosen from pan.