Lemon Macaroon Tartlets

Ingredients

FILLING

• 1 egg, lightly beaten
• 3/4 cup sugar
• 1 tablespoon cornstarch, plus
• 2 teaspoons cornstarch
• 1/2 teaspoon grated fresh lemon rind
• 1/3 cup water
• 1/3 cup fresh lemon juice
• 2 drops yellow food coloring (optional)
• 1/2 cup thawed whipped topping
• 2 tablespoons sweetened flaked coconut, toasted

MACAROON SHELLS

• 2 cups sweetened flaked coconut
• 1/2 cup sugar
• 1/4 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 2 egg whites
• cooking spray

Directions

1. 1

   Place egg in small bowl and set aside.

2. 2

   Combine sugar, cornstarch and lemon rind in a saucepan; stir well.

3. 3

   Slowly add water& lemon juice stirring with a whisk until blended.

4. 4

   Bring to a boil over medium heat and stirring constantly cook one minute.

5. 5

   Stir one quarter of hot lemon mixture into the beaten egg, add this to remaining lemon mixture, stir constantly.

6. 6

   Cook over medium heat 1 minute or until thickened, stirring constantly.

7. 7

   Pour mixture into a bowl; stir in coloring, if desired.

8. 8

   Place plastic wrap on surface and chill.

9. 9

   Spoon 1 tablespoon plus 1 teaspoon lemon filling into each Macaroon Tart Shell.

10. 10

    Top with 2 teaspoons whipped topping and sprinkle with 1/2 teaspoon toasted coconut.

11. 11

    MACAROON TART SHELLS:.

12. 12

    Combine all ingredients (except spray) in a bowl; stir well.

13. 13

    Divide evenly among 12 muffin cups coated with cooking spray.

14. 14

    Press mixture into bottom and up sides of cups.

15. 15

    Bake at 400°F for 15 minutes or until edges are browned.

16. 16

    Cool 2 minutes on a wire rack.

17. 17

    Remove from pan and cool completely on wire rack.