Coconut Macaroon Tartlets

Ingredients

• 1 1/2 cups unsweetened shredded coconut
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup coconut custard (see below)
• Toasted coconut flakes for garnish

Coconut Custard

• 1 can full-fat coconut milk
• 1/4 cup granulated sugar
• 3 large egg yolks
• 1 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions

Make the Tart Shells

1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together coconut, sugar, flour, and salt.
3. Add softened butter and mix until crumbs form.
4. Press mixture into mini tart pans.
5. Bake for 12-15 minutes or until lightly golden.

Make the Coconut Custard

1. In a small saucepan, combine coconut milk, sugar, egg yolks, and salt.
2. Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
3. Remove from heat and stir in vanilla extract.
4. Allow to cool completely.

Assemble the Tartlets

1. Fill each tart shell with a spoonful of coconut custard.
2. Top with toasted coconut flakes.
3. Serve chilled.

Note: Coconut macaroon tartlets are best served fresh, but can be stored in an airtight container for up to 24 hours.