Coconut Macaroon Tarts
Serves: 24
  • 24 frozen tart shells
  • 3 cups sweetened shredded coconut
  • 1 can (300ml) sweetened condensed milk
  • 1 teaspoon vanilla
  • 4 tablespoons all-purpose flour
  • 1 cup semi-sweet chocolate chips
  1. Preheat oven to 375F.
  2. Let tart shells thaw on a cookie sheet (at room temperature) for 5 minutes.
  3. While the tart shells are thawing, combine coconut, condensed milk, vanilla and flour in a medium bowl. Stir until well mixed.
  4. Place coconut filling evenly into 24 tart shells (approximately 1 tablespoon of coconut filling per tart).
  5. Place all tart shells on a cooke sheet and bake for 20-25 minutes until tart shells are starting to look golden brown.
  6. Remove from oven and let cool for a few minutes while you prepare the chocolate topping.
  7. Place chocolate chips in a microwave-safe bowl and heat in microwave in 30 second intervals (stirring well after each 30 seconds). You want this melted but not hot so don't overheat this.
  8. Spread chocolate evenly over each tart.
  9. Let tarts cool completely on cookie sheet before transferring them to the fridge so the chocolate hardens. Once the chocolate has hardened, place tarts in a resealable plastic food storage bag or container.
Recipe by Moms & Munchkins at