I made this recipe in partnership my Imperial Sugar. Click here for the full recipe.
Lemon Coconut Tassies
I absolutely adore these sweet little bites! I took the concept of a classic Pecan Tassie and turned it upside down. If you don’t already know a Pecan Tassie is a nostalgic cookie that has a shortbread crust with a sweet pecan filling. I see them most often around the holidays on cookie platters and for Thanksgivng, but of course they can be enjoyed anytime of the year. Baked in a mini muffin tin Pecan Tassies are like tiny bites of pecan pie…so I decided to take that same idea and make it a more Spring/Summer dessert, the Lemon Coconut Tassie!
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What To Expect:
Lemon Coconut Tassie Ingredients:
For the FULL ingredient list CLICK HERE.
sweetened coconut flakesgranulated sugarall purpose flourvanilla extractEggs, separatedsweetened condensed milk fresh lemon juice
Easy Instructions:
How To Store:
This recipe is great for making the same day OR in advance! You might need to dust them a agin with powdered sugar if storing, as the sugar will absorb into the filling as they sit.
Store airtight in the refrigerator for up to 7 daysStore airtight in the freezer for up to 30 days You can leave the tassies at room temperature for up to a day.
Find the full recipe at Imperial Sugar!
Looking For More Lemon Desserts?
Lemonade CakeLemonhead CookiesLemon MeltawaysLemon Cream PieLemonade PieLemon Chiffon Cake
