Reviewed: Mar. 30, 2013

Lovely! Nice different kind of crust, I did add some of the egg yolk because my mixture was too dry - I would say to use large eggs for the egg whites. I filled these with lemon curd - they were a winner with my hubby!!

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Reviewer:

Passion4food

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Dec. 31, 2011

No problems w the curd. Could not get the macaroons to mold into cups.

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Reviewer:

Bobbi

Reviewed: Aug. 17, 2010

These were good. The edges were burning while the insides were still bubbly. :-( I have only a 12 mini muffin pan so I practically burned the first batch. The second batch was better. I used lemon curd and cool whip for the top. These are really pretty but, a lot of work. I'm glad I made them. Hubby thought they were good. And, anything with coconut and lemon is a hit in my book :-)

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Reviewer:

Kari

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Leesburg, Virginia, USA

Reviewed: Jun. 28, 2010

Tasted very good, but annoyed that the recipe did not specifiy a baking time. As other reviewers have mentioned, these are excellent with the Lemon Curd by Margaret B instead of pudding.

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Reviewer:

CgT

Reviewed: Jun. 21, 2010

Yum! A little putzy getting the tins filled and pressed in, but it was worth it. So yummy! Perfectly sweet, wonderfully chewy, delicious. I made "Microwave Lemon Curd" to fill these tart shells and couldn't be more pleased! Pop one in your mouth and it's like magic! I'd serve with a dollop of whipped cream if I was serving to guests but skipped that step this time around. Wow... wondering what else I can fill the shells with... =)

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Reviewer:

FNChef

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: May 4, 2010

Very very good. I didn't have a 24 mini muffin pan, mine was only 18 so they were a little full (I had to scoop out the middle to make room for filling). If you only have 18 either multiply the recipe by 1.5 and do two pans worth or save some batter and do a second batch of another half (fill the remaining cups w/ some water). I also found this incredibly sticky and I couldn't use my fingers. I sprayed the back of a measuring spoon for every cup w/ cooking spray. This was a bit of effort, but pretty darn tasty, especially to the coconut lovers in my family. I filled them with the lemon curd from this site (amazing).

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Reviewer:

SNOOT9

Reviewed: Apr. 10, 2010

These were extremely easy to make. You just have to make sure they are pressed into the muffin cups evenly, to make sure there's enough of a hole for the filling. If you make the "walls" of the cup too thick, they will be too chewy (the ones I made with thinner "walls" tasted better). I filled these with lemon curd and topped with fresh sweetened whipped cream. My guests really enjoyed these.

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Reviewer:

penny p.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Seattle, Washington, USA

Reviewed: Feb. 21, 2010

Great tartlet shells! I used Trader Joe's lemon curd as a filling, and they were really delicious. Obviously you could use any cooked filling you like - mix it up and serve them on a platter - very pretty, too.

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Reviewer:

elsa

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Baltimore, Maryland, USA

Reviewed: Feb. 2, 2010

What a disaster this turned out to be. I followed the recipe for the macaroon part exactly (3/8 c of flour is a weird measurement, I wasnt quite sure how to measure it, maybe that's what went wrong). They did not bake into cups at all, they puffed up and filled the whole mini muffin tin, they would not come out of the pan and the texture/flavor was strange, luckily I had tried only a few the first time because the recipe did not say how long to bake them. I tried a few more with less of the macaroon mixture and used mini muffin papers, but they were still not right. Luckily I hadnt started the filling. This was a very disappointing recipe.

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Reviewer:

jdtswife

Cooking Level: Expert

Home Town: Ogden, Utah, USA

Living In: Roy, Utah, USA

Reviewed: Dec. 15, 2009

I added 1 tsp of Lemon EXTRACT (not juice) to pump up the tanginess. This was perfect after a heavier dinner and easy to make. Everyone loved them. Thank you for a great recipe.

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