Lemon Macaroon Tartlets

Recipe by
Total Time:
1 hour
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Healthy Eggless Lemon Chiffon Cake, Best Eggless Lemon Tea Cake, Easy Pressure Cooker Eggless Dry Fruit Cake

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  • 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.