These treats are a luscious combination of refreshing lemon and tropical coconut, perfect dessert during summer! Each bite-sized tart is made from a coconut macaroon shell filled with lemon pudding and topped with fluffy whipped cream and coconut flakes! Very easy to prepare and ready in less than an hour. Here is an easy dessert recipe for Lemon Macaroon Tarts.
2 cups sweetened coconut flakes
1/2 cup white sugar
3/8 cup all-purpose flour
1 teaspoon vanilla extract
2 egg whites
1 (3.4 ounce) package instant lemon pudding mix
1 (8 ounce) container frozen whipped topping, thawed
Sweetened coconut flakes for topping
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 mini muffin cups with cooking spray.
Mix coconut flakes, sugar, flour, vanilla and egg whites in a large mixing bowl until completely combined.
Divide mixture evenly among the prepared mini muffin cups. Using your fingers, press mixture into bottom and sides of muffin cups to form tart shells. Use cooking spray on hands to prevent the mixture from sticking.
Bake in the preheated 400 degree F (200 degrees C) oven until the edges are browned. Place tin on a wire rack and cool for at least 2 minutes. Remove crusts from muffin tins and cool completely on a wire rack.
Meanwhile, prepare lemon pudding mix according to package instructions. Spoon lemon pudding mixture into each macaroon tart shell. Pipe or spoon a dollop of whipped topping on top of the pudding and sprinkle with coconut flakes.