Tangy Coconut Tartlets
A sweet and tangy treat perfect for desert buffets or potlucks.
- Serves: 24
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Total Time: 40 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 24
Serving Size: 1 tartlet
- Amount Per Serving
- Calories:
- 80
- Calories from Fat:
- 15
- Total Fat:
- 1.5g
- Saturated Fat:
- 1.5g
- Cholesterol:
- 0mg
- Sodium:
- 85mg
- Total Carbs:
- 14g
- Dietary Fiber:
- 0g
- Sugars:
- 7g
- Protein:
- 2g
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 mini muffin cups.
In a mixing bowl, combine 1 1/2 cups coconut, SPLENDA® Granulated Sweetener, 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.
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 using the milk. Spoon lemon mixture into each macaroon tartlet shell. Top with 2 teaspoons of whipped topping sprinkled with a pinch of toasted coconut.
INGREDIENTS
- 1 1/2 cups sweetened flaked coconut
- 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
- 3/4 cup all-purpose flour
- 2 teaspoons vanilla extract
- 2 egg whites
- 1 (3.4 ounce) package instant lemon pudding mix
- 2 cups nonfat milk
- 1 (8 ounce) tub fat free frozen whipped topping, thawed
- 1 tablespoon unsweetened flaked coconut, toasted
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