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Lemon Macaroon Tartlets

"This has always been an often-requested recipe for its looks, taste, and no-plate finger food option. Enjoy!"
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40 m servings 108 cals
Original recipe yields 24 servings (24 mini tartlets)


  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 mini muffin cups.
  2. In a mixing bowl, combine 2 cups coconut, sugar, 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 (use cooking spray on hands to prevent the mixture from sticking to your hands).
  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. Spoon lemon mixture into each macaroon tartlet shell. Top with 2 teaspoons of whipped topping sprinkled with 1/2 teaspoon coconut.

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Read all reviews 35
  1. 40 Ratings

Most helpful positive review

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 s...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 s...

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 sandwic...

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...

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 pu...

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.

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 ...

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 th...