Mini Lemon Macaroon Tartlets
Mini coconut macaroon shells filled with tart and silky lemon curd, topped with whipped cream and toasted coconut
Servings: 25 tartlets
Equipment
- Mini muffin pans
Ingredients
Macaroon Shells
- 2 cups flaked sweetened coconut
- 1/2 cup sugar
- 1/4 cup plus 2 tbsp. flour
- 2 egg whites
- cooking spray
Tarts
- purchased lemon curd (about 4 oz)
- whipped cream, Reddi Wip, or whipped topping
- 1/4 cup toasted coconut
Instructions
Macaroon Shells
- Heat oven to 400 degrees. Combine the first 5 ingredients in a bowl and stir to combine. Spray the mini muffin pans with cooking spray.
- Divide mixture evenly between 2 mini muffin pans to create 24 shells. Or if using 1 pan, divide mixture in half and form 12 shells. Then repeat this process with the remaining mixture after baking the first batch. It helps to use a small bowl of water to wet fingertips after forming each shell.
- Bake tartlet shells for 10 minutes or until edges are browned. Cool for 2 minutes, then run a sharp knife around the edge of the shell to loosen before removing them from the pan. Cool completely on a wire rack.
Assemble Tartlets
- Fill each shell (or desired amount of shells) with lemon curd. Top with whipped cream (I used RediWip which worked great) and top with toasted coconut. Enjoy!
Notes
- See the link in this post for making your own lemon curd if you'd like to go that route.
- You can use a regular muffin pan to create 12 larger tartlets vs 24 mini tartlets. Plan to bake the larger shells for 12-15 minutes. You will also require additional lemon curd to fill the larger shells.
- If you are not using all of the tartlet shells at once, place them in an airtight container (I use a zip lock bag) and freeze them for later use. Thaw before filling.