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Lemon Macaroon Tartlets
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Lemon Macaroon Tartlets

40 Minutes
40 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 cups sweetened, flaked coconut
1/2 cup white sugar
3/8 cup all-purpose flour
1 teaspoon vanilla extract
2 egg whites
1 package (3.4 ounce) lemon instant pudding mix
1 container (8 ounce) frozen whipped topping, thawed
1 cup sweetened, flaked coconut
Shaved chocolate if desired
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Let's Make It
1
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 mini muffin cups. 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).
2
Bake 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.
3
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. Top with shaved chocolate.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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