Chocolate Coconut Tarts

Coconut and hazelnut balance the rich chocolate filling in these tarts.

Prep Time {10 min; 2 hr inactive}

Cook Time {10 min }

Serving Size {3 dozen}

Ingredients


1 pkg. (13 oz.) Coconut Macaroon Cookies


1 cup Finely Chopped Pecans


1/3 cup Butter, melted


1 can (14 oz.) Sweetened Condensed Milk


2 Tbsp. Hazelnut Liqueur


2 Tbsp. Water


1 pkg. (4 oz.) Instant Chocolate Pudding mix


2 Tbsp. Unsweetened Cocoa Powder


2/3 cup Heavy Whipping Cream, plus additional for garnish


1/4 cup Sweetened Shredded Coconut, lightly toasted

Directions

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1. Heat oven to 375°F. Grease 36 mini (1-3/4 inch) muffin cups.


2. Crumble macaroons into a medium bowl. Add pecans and melted butter; mix well. Press 1 tablespoon of the mixture into bottom and up sides of muffin cups. Bake 8-10 minutes or until set. Transfer to a wire cooling rack; cool completely. Run a knife around edges of crust to loosen.


3. In bowl of electric mixer, combine sweetened condensed milk, liqueur and water; blend on low speed. Add pudding mix and cocoa; beat at medium speed 2 minutes or until smooth. Cover; chill for 5 minutes.


4. In a clean bowl of electric mixer, beat 2/3 cup whipping cream to soft peaks. Fold in chocolate mixture. Mound into crusts. Cover and chill at least 2 hours or overnight.


5. Just before serving, garnish with additional whipped cream and toasted coconut.


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