Lemon Coconut Tassies – Cookies and Cups

June 3, 2022
Food and drink
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These candy Lemon Coconut Tassies have a coconut macaroon-style crust with a candy home made lemon filling. Straightforward to make, nice to freeze, and ideal for entertaining!

Lemon Coconut Mini Pies on a platter

I made this recipe in partnership my Imperial Sugar. Click here for the full recipe.

Lemon Coconut Tassies

I completely adore these candy little bites! I took the idea of a basic Pecan Tassie and turned it the other way up. Should you don’t already know a Pecan Tassie is a nostalgic cookie that has a shortbread crust with a candy pecan filling. I see them most frequently across the holidays on cookie platters and for Thanksgivng, however in fact they are often loved anytime of the 12 months. Baked in a mini muffin tin Pecan Tassies are like tiny bites of pecan pie…so I made a decision to take that very same thought and make it a extra Spring/Summer season dessert, the Lemon Coconut Tassie!

Lemon Coconut Tassies with a bite taken out

What To Anticipate:

  1. My model of this Lemon Coconut Tassie is an easy coconut macaroon-style crust with a candy, citrus filling.
  2. The beginner-level recipe requires easy elements and no mixer.
  3. Excellent for making forward and freezing.
  4. A straightforward recipe to double, triple, and even reduce in half for a small batch!
  5. Adaptable! You should utilize any citrus instead of the lemon. Lime could be improbable!

Lemon Coconut Tassie Components:

For the FULL ingredient record CLICK HERE.

  • sweetened coconut flakes
  • granulated sugar
  • all goal flour
  • vanilla extract
  • Eggs, separated
  • sweetened condensed milk 
  • contemporary lemon juice

Straightforward Directions:

  1. Coconut Crust: Preheat the oven to 375°F. Coat a nonstick mini muffin pan with nonstick spray, put aside. *See be aware
  2. In a big bowl combine collectively the coconut, sugar, flour, vanilla and egg whites till evenly mixed.
  3. Spoon 1 tablespoon of the coconut combination into every liner or cup. Press the coconut combination into the underside and up the perimeters to kind a skinny crust.
  4. Bake for 12 – 13 minutes or till the sides are flippantly browned, watching rigorously to not burn. Switch pan to a wire rack. 
  5. Lemon Filling: Scale back oven temp to 350°F.
  6. In a medium bowl stir collectively the yolks, sweetened condensed milk, and lemon juice till easy. Spoon the filling into the nice and cozy crusts, sufficient to fill the cup, however not overflow. You should have just a little leftover filling. 
  7. Bake for 10 minutes. Enable the tassies to chill within the pan for 10 minutes earlier than transferring to a wire rack to chill utterly. Should you didn’t use a liner, run a butter knife across the sides to loosen from the pan.
Lemon Tarts in a mini muffin pan dusted with powdered sugar

How To Retailer:

This recipe is nice for making the identical day OR prematurely! You may must mud them a agin with powdered sugar if storing, because the sugar will take up into the filling as they sit.

  • Retailer hermetic within the fridge for as much as 7 days
  • Retailer hermetic within the freezer for as much as 30 days
  • You may depart the tassies at room temperature for as much as a day.
Lemon Coconut Mini Tarts

Discover the complete recipe at Imperial Sugar!

Trying For Extra Lemon Desserts?



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