Lemon/Strawberry Coconut Macaroon Tartlets

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Source: Itsy Bitsy Foodies


Lemon Coconut Macaroon Tartlets

Ingredients

Lemon curd:
3/4 cup sugar
1 Tbsp plus 2 tsp cornstarch
1/2 tsp grated lemon rind
1/3 cup water
1/3 cup fresh lemon juice
1 egg

Coconut macaroon tart shells:
2 cups coconut flakes
1/2 cup sugar
1/4 cup plus 2 Tbsp flour
1 tsp vanilla extract
2 egg whites

Homemade whipped cream

Toasted coconut flakes

To make the macaroon tart shells:

Combine the coconut, sugar, flour, vanilla and egg whites in a bowl. Spoon the mixture into greased mini muffin tins. Press the coconut mixture into the bottom and up the sides to form a thin crust.

Bake the tart shells at 375 degrees for 15 minutes or until the edges are browned. (Be careful not to over bake them.) Let them cool for a couple of minutes on a wire rack. Then, lightly run a knife around the edges to loosen them from the pan and remove them from the muffin tins. Let them cool completely on a wire rack.

To make the lemon curd:

Combine the sugar, cornstarch and lemon rind in a sauce pan. Gradually whisk in the water and lemon juice. Bring the mixture to a boil over medium heat and let it cook for 1 minute, stirring it constantly.

Beat the egg in a separate bowl. Gradually pour 1/4 of the hot lemon mixture into the egg, stirring the egg constantly so that it doesn’t cook. Once it is blended together, stir the egg back into the rest of the lemon mixture and cook it over medium heat until it thickens.

Pour the lemon curd into a bowl and let it cool. At this point, you can cover the lemon curd with plastic wrap and let it chill in the refrigerator until you are ready to fill the macaroon tart shells.

To toast the coconut, sprinkle coconut flakes on a baking pan. Bake them at 375 degrees for several minutes until they are lightly golden. Watch them carefully and stir them often to ensure that they don’t over bake. Remove them from the oven and let them cool on the pan. (The flakes will harden and crisp up as they cool.)

To assemble the tartlets, spoon approximately a teaspoonful of lemon curd into each coconut macaroon tart shell. Top with homemade whipped cream and sprinkle with toasted coconut flakes.

It is easier to store the macaroons separately from the lemon curd and assemble them to order. And this way they don’t get soggy. But if you have any assembled tartlets left over, you can refrigerate them in a sealed container.


Strawberry Coconut Macaroon Tartlets

Ingredients

Strawberries, sliced

Coconut macaroon tart shells:
2 cups coconut flakes
1/2 cup sugar
1/4 cup plus 2 Tbsp flour
1 tsp vanilla extract
2 egg whites

Homemade whipped cream

Toasted coconut flakes

To make the macaroon tart shells:

Combine the coconut, sugar, flour, vanilla and egg whites in a bowl. Spoon the mixture into greased mini muffin tins. Press the coconut mixture into the bottom and up the sides to form a thin crust.

Bake the tart shells at 375 degrees for 15 minutes or until the edges are browned. (Be careful not to overbake them.) Let them cool for a couple of minutes on a wire rack. Then, lightly run a knife around the edges to loosen them from the pan and remove them from the muffin tins. Let them cool completely on a wire rack.

To toast the coconut, sprinkle coconut flakes on a baking pan. Bake at 375 degrees for several minutes until they are lightly golden. Watch them carefully and stir them often to ensure that they don’t overbake. Remove them from the oven and let them cool on the pan. (The flakes will harden and crisp up as they cool.)

To assemble the tartlets, place 2-3 strawberry slices on each coconut macaroon tart shell. Top with homemade whipped cream and sprinkle with toasted coconut flakes.

It is easier to store the macaroons separate from the strawberries and whipped cream and assemble them to order. This way they don’t get soggy. But if you have any assembled tartlets left over, you can refrigerate them in a sealed container.