Coconut Tassies
Source of Recipe
Good Housekeeping
Recipe Introduction
These morsels have a rich toasted-coconut filling nestled in a tender chocolaty cream-cheese crust.
List of Ingredients
Chocolate Crust
1 package (3 ounces) cream cheese, softened
7 tablespoons butter or margarine, softened
2 tablespoons light brown sugar
3/4 cup plus 1 tablespoon all-purpose flour
1/4 cup unsweetened cocoa
Coconut Filling
1/3 cup packed light brown sugar
1/3 cup light corn syrup
1 teaspoon vanilla extract
1 large egg
1 cup sweetened flaked coconut, toasted
Recipe
1. Preheat oven to 350° F. Prepare Chocolate Crust: In small bowl, with mixer at medium speed, beat cream cheese, butter, and sugar until creamy. Reduce speed to low; beat in flour and cocoa until well-mixed.
2. With floured hands, divide dough into 24 equal pieces (dough will be very soft). With floured fingertips, gently press dough pieces evenly onto bottoms and up sides of 24 ungreased 1 3/4-inch by 3/4-inch miniature muffin-pan cups; if crust is thin in spots, the cups will be too fragile to unmold.)
3. Prepare Coconut Filling: In medium bowl, with wire whisk or fork, mix sugar, corn syrup, vanilla, salt, and egg until blended. Stir in toasted coconut. Spoon about 2 teaspoons filling into each pastry cup.
4. Bake 25 to 30 minutes or until filling is set. Let tassies cool 3 to 5 minutes in muffin-pan cups for easier unmolding. With tip of knife, gently loosen tassies from cups and place on wire rack to cool completely. Store tassies in tightly covered container up to 1 week.
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