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}


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


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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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