"This has always been an often-requested recipe for its looks, taste, and no-plate finger food option. Enjoy!" — Andrea
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sweetened, flaked coconut
1 (3.4 ounce) package
instant lemon pudding mix
1 (8 ounce) container
frozen whipped topping, thawed
sweetened, flaked coconut
I use the same recipe for the coconut tart, but have used a variety of different fillings. Chocolate "ganache" - 1 cup of semi-sweet chocolate chips and 1 TB of milk, melt in microwave (30-60 seconds more or less, stirring frequently) and then stir until smooth. I do this in a Pyrex glass measuring cup and then just pour the chocolate filling into the tart cups. I sprinkle a little coconut on top (which I sometimes color with food coloring- like red, white and blue for 4th of July or red and green for Christmas) OR put a raspberry on top OR a little crushed almonds on top for an Almond Joy flavor. Lemon curd - just dollop lemon curd in the tart shell and top with a raspberry and then sprinkle with powdered sugar. Chocolate Cheesecake - just dollop refrigerated ready-made cheesecake filling into the tart shell and top with chocolate ganache. Raspberry cheesecake - put a small dollop of raspberry jelly in the tart and top with ready-made cheesecake filling and top with a raspberry and /or a little chocolate ganache. Really, the combinations are endless. I personally don't think pudding and cool whip sound very appetizing for these delicious tart shells.
No problems w the curd. Could not get the macaroons to mold into cups.
This was the hit of the shower I threw this past weekend! I made the macaroons a day in advance, substituted lemon curd for the pudding and piped real whipped cream on top with a snipped sandwich bag. Heavenly!
A nice fresh tasting summertime treat. To get a more intense lemon flavor I added lemon zest (the yellow peel from a fresh lemon)to the pudding mixture and topped the Cool Whip with coconut and lemon zest for added taste and presentation.
This rating is for the shells only. Easy and very good filled with the Lemon Curd by Margaret on this site.
Made these for my brother's wedding reception, and they were great! Very easy yet elegant. Next time I will splurge on time or money and either buy or make my own lemon curd - instant lemon pudding just doesn't have the intense lemon flavor I was hoping for. Or maybe I'll just replace some milk with lemon juice when I make the pudding...either way, will certainly make again. Thanks Andrea!
These look professionally made, and someone said they were the best things he'd ever tasted. Keep an eye on the macaroon shells when baking.
The lemon and coconut go very well together. These are perfect for parties, nice presentation and very tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Macaroon Tartlets
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 38
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