These candy Lemon Coconut Tassies have a coconut macaroon-style crust with a candy do-it-yourself lemon filling. Simple 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 traditional Pecan Tassie and turned it the other way up. In case 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 concept and make it a extra Spring/Summer season dessert, the Lemon Coconut Tassie!

Lemon Coconut Tassies with a bite taken out

What To Count on:

  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. Good for making forward and freezing.
  4. A straightforward recipe to double, triple, and even minimize in half for a small batch!
  5. Adaptable! You should use any citrus instead of the lemon. Lime can be unbelievable!

Lemon Coconut Tassie Substances:

For the FULL ingredient checklist CLICK HERE.

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

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