Ingredients

How to make it

  • Heat oven to 350°F. Combine coconut, sugar and egg whites in large bowl; mix well.
  • Spray sixteen mini muffin pan cups with no-stick cooking spray. Press 1 tablespoon coconut mixture on bottom and up sides of each cup. Place muffin pans onto baking sheet.
  • Bake for 13 to 16 minutes or until tarts begin to brown. Cool slightly (5 minutes). Remove from pans. Cool completely.
  • Meanwhile, beat butter in small bowl at medium speed until creamy. Continue beating, gradually adding powdered sugar alternately with whipping cream and almond extract and scraping bowl often, until light and fluffy. Add corn syrup; mix well. Stir in melted chocolate.
  • Place filling in pastry bag fitted with star tip. Pipe filling evenly into coconut crusts. Garnish with almonds.

Reviews & Comments 3

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    " It was excellent "
    juliecake ate it and said...
    Fantastic, these must taste utterly divine! j
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    " It was excellent "
    ahmed1 ate it and said...
    OMG!! This is a masterpiece Peeta. Thank you for sharing with us. Saved!!
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    " It was excellent "
    mamalou ate it and said...
    Almonds and coconut and chocolate...you can't go wrong there! Love it..you have my FIVE~
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