Lemon Macaroon Tartlets

Lemon Macaroon Tartlets

Sometimes when making multiple dishes for a large number of people, half homemade and half “with a little help” is just fine… in my book!! Add a little of this, and a little of that to give it more flavor. Jazz it up a bit and it is still a delightful treat! Whenever I make something with Lemon Curd I think of my Grandma Brown, and my Dad loves coconut…. so I have the Browns covered in these cute little desserts!!

Lemon Macaroon Tartlets

2 c. coconut, flaked

1/2 c. sugar

1/3 c. all- purpose flour

1 tsp. vanilla extract

2 egg whites

1 package instant lemon pudding

1 tsp. lemon juice

1 tsp. lemon zest

coconut to sprinkle over top

 

Preheat oven to 400°. Lightly grease 24 mini muffin cups. In a mixing bowl, combine 2 cups coconut, sugar, flour, vanilla and egg whites; mix well. Divide mixture evenly among the prepared muffin cups (about 2 tsp. each) press the mixture into the bottom and up the sides of the muffin cups (use cold water on fingertips to keep the mixture from sticking). Bake in 400° oven for 10-15 minutes or until edges are golden brown, watching carefully. Remove and cool for 2 minutes in the muffins tins, then remove tartlets from muffin tins and cool completely. Prepare lemon pudding mix according to package directions; add lemon juice to the mixture for added flavor. Spoon the lemon mixture into each tartlet shell. Sprinkle with coconut and lemon zest.

lemon and Lime

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