The moist and chewy coconut filling makes these mini sweets special.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Crust
12 cup Land O Lakes® Butter, softened
14 cup sugar
1 large Land O Lakes® Egg, separated
12 teaspoon almond extract
1 14 cups all-purpose flour
14 teaspoon salt
Filling
1 cup firmly packed brown sugar
1 cup sweetened flaked coconut
1 tablespoon all-purpose flour
12 teaspoon almond extract
14 cup sliced almonds
STEP 1
Heat oven to 350°F. Spray mini muffin cups lightly with no-stick cooking spray. Set aside.
STEP 2
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.
STEP 3
Divide dough into 24 (1-inch) balls. Place 1 ball into each prepared muffin cup; press dough into bottom and up sides. Set aside.
STEP 4
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.
STEP 5
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.
Tartlets freeze well. Allow to stand at room temperature 30-45 minutes to thaw.
