Chocolate coconut mini tarts^
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (14oz) sweetened condensed |
| Milk | ||
| 2 | tablespoons | Hazlenut liqueur or water |
| 2 | tablespoons | Water |
| 1 | pack | (4svng) instant chocolate |
| Pudding mix | ||
| 1 | pack | (13 3/4oz) soft macaroons |
| 1 | cup | Finely chopped pecans |
| 2 | tablespoons | Unsweetened cocoa powder |
| ⅔ | cup | Whipping cream |
| Coconut crusts | ||
| Toasted coconut, optional | ||
| Whipped cream, optional | ||
| ⅓ | cup | Butter or margarine, melted |
Directions
COCONUT CRUSTS
Combine sweetened condensed milk, liqueur or water and water. Add pudding mix and cocoa powder. Beat until smooth. Cover and chill 5 minutes. Beat ⅔ cup whipping cream to soft peaks; fold into chocolate mixture. Mound into coconut crusts. Chill 2 to 24 hours.
Garnish with additional whipped cream and toasted coconut if desired.
Coconut Crusts:
Mix macaroons, pecans and butter. Press 1 tablespoon mixture into bottom and up sides of 36 well-greased 1¾" muffin cups. Bake in a 375 degree oven 8-10 minutes or till edges are browned. Cool on rack.
Loosen; remove from cups.
BH&G Holiday Appetizers 94 Carolyn Shaw 6-95.
Submitted By CAROLYN SHAW On 08-24-95