Coconut Almond Tartlets

Coconut Almond Tartlets

The moist and chewy coconut filling makes these mini sweets special.

30 min.prep time 1:05total time
24 tartlets
232 Ratings

Ingredients

Crust

1/2 cup Land O Lakes® Butter, softened
1/4 cup sugar
1/2 teaspoon almond extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt

Filling

1 cup firmly packed brown sugar
1 cup sweetened flaked coconut
1 tablespoon all-purpose flour
1/2 teaspoon almond extract
1/4 cup sliced almonds

Directions

Heat oven to 350°F. Spray mini muffin cups lightly with no-stick cooking spray. Set aside.

Combine butter and sugar in small bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk and almond extract; beat until well mixed. Stir in 1 1/4 cups flour and salt just until dough forms a ball.

Divide dough into 24 (1-inch) balls. Place 1 ball into each prepared muffin cup; press dough into bottom and up sides. Set aside.

Combine egg white, brown sugar and egg in small bowl. Beat at high speed until fluffy. Stir in coconut, 1 tablespoon flour and almond extract.

Spoon filling into each crust; sprinkle with almonds. Bake for 20 to 25 minutes or until puffed and lightly browned. Cool in pans 5 minutes. Carefully remove tartlets from pan. Cool completely on cooling rack.

Recipe Tip

Tartlets freeze well. Allow to stand at room temperature 30 to 45 minutes to thaw.

Nutrition Facts (1 tartlet)

Calories: 130

Fat: 6g

Cholesterol: 30mg

Sodium: 80mg

Carbohydrates: 18g

Dietary Fiber: 0g

Protein: 2g

Recipe #11245©2000Land O'Lakes, Inc.

Recipe Comments & Reviews

I have made these many times and like the recipe. I use the recipe for crust that has 3 ounces of cream cheese, 1/2 cup butter and a cup of flour instead of the crust that comes with this recipe. I find that this makes more filling than is needed for 24 tartlets. Next time I will make enough crust for 36 tartlets.
The crust was flaky and soft, but recipe calls for way too much almond extract - overpowering. I would use half the amount next time.

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