Tangy Coconut Tartlets Recipe

Tangy Coconut Tartlets Recipe

  • 1 1/2 cups sweetened flaked coconut
  • 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
  • 3/4 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 2 egg whites
  • 1 (3.4 ounce) package instant lemon pudding mix
  • 2 cups nonfat milk
  • 1 (8 ounce) tub fat free frozen whipped topping, thawed
  • 1 tablespoon unsweetened flaked coconut, toasted
  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 mini muffin cups.
  2. In a mixing bowl, combine 1 1/2 cups coconut, SPLENDA(R) Granulated Sweetener, flour, vanilla and egg whites; stir well. Divide mixture evenly among the prepared mini muffin cups, pressing mixture into bottom and up sides of muffin cups.
  3. Bake in the preheated 400 degree F (200 degrees C) oven until the edges are browned. Cool 2 minutes in the muffin tins on a wire rack. Remove from tins and cool completely on a wire rack.
  4. Prepare lemon pudding mix according to package instructions using the milk. Spoon lemon mixture into each macaroon tartlet shell. Top with 2 teaspoons of whipped topping sprinkled with a pinch of toasted coconut.
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