Lemon Macaroon Tartlets

Lemon Macaroon Tartlets

34

"This has always been an often-requested recipe for its looks, taste, and no-plate finger food option. Enjoy!"

Ingredients

40 m servings 108 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 mini muffin cups.
  2. In a mixing bowl, combine 2 cups coconut, sugar, flour, vanilla and egg whites; stir well. Divide mixture evenly among the prepared mini muffin cups, pressing mixture into bottom and up sides of muffin cups (use cooking spray on hands to prevent the mixture from sticking to your hands).
  3. Bake in the preheated 400 degree F (200 degrees C) oven until the edges are browned. Cool 2 minutes in the muffin tins on a wire rack. Remove from tins and cool completely on a wire rack.
  4. Prepare lemon pudding mix according to package instructions. Spoon lemon mixture into each macaroon tartlet shell. Top with 2 teaspoons of whipped topping sprinkled with 1/2 teaspoon coconut.
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Reviews

34
  1. 39 Ratings

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I use the same recipe for the coconut tart, but have used a variety of different fillings. Chocolate "ganache" - 1 cup of semi-sweet chocolate chips and 1 TB of milk, melt in microwave (30-60 s...

This was the hit of the shower I threw this past weekend! I made the macaroons a day in advance, substituted lemon curd for the pudding and piped real whipped cream on top with a snipped sandwic...

A nice fresh tasting summertime treat. To get a more intense lemon flavor I added lemon zest (the yellow peel from a fresh lemon)to the pudding mixture and topped the Cool Whip with coconut and...