Coconut Almond Tartlets

Coconut Almond Tartlets

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

30 min. prep time
24 tartlets
232 Ratings



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


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


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

Combine butter and sugar in 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 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 20-25 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 30-45 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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