Ingredients:
- 2 eggs
- 1/2 cup sugar
- 2 tbsp butter
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1/4 cup shredded coconut
Instructions:
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Preheat your oven to 350°F (175°C). Prepare mini muffin cups by lining them with tassie pastry.
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In a mixing bowl, beat together the eggs, sugar, butter, lemon zest, and lemon juice until well combined.
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Stir in the shredded coconut until evenly distributed throughout the mixture.
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Divide the mixture evenly among the 24 mini muffin cups or tassie cups.
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Bake in the preheated oven for 20-25 minutes, or until the tassies are set and lightly golden on top.
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Immediately after removing from the oven, carefully loosen each tassie from its cup using the tip of a pointed knife. Transfer them to a cooling rack.
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Avoid letting the tassies cool in the pan for too long, as they may stick and become difficult to remove.
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Tip: The first few tassies might break as you remove them, but don’t worry—they’re the cook’s treat!
Enjoy these delightful Lemon Coconut Tassies as a perfect treat for any occasion, from holidays to brunches. They’re quick to make and even quicker to disappear!