Ingredients

• 3 cups - sweetened, flaked coconut
• 1/2 cup - white sugar
• 3/8 cup - all-purpose flour
• 1 tsp - vanilla extract
• 2 egg whites
• 1 (3.4 ounce) package instant lemon pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed

How to Make Lemon Macaroon Tartlets

• 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).
• 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.
• 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.