Our Lemon-Coconut Tassies are a spring dessert packing a zesty punch of lemony goodness nestled in coconut-infused pastry shells.
Lemon-Coconut Tassies
Makes 24
Ingredients
- Coconut Shortbread Dough (recipe follows)
- 5 ounces cream cheese, room temperature
- ¼ cup sugar
- 1 large egg
- 2 tablespoons lemon zest
- 2 teaspoons fresh lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- Garnish: sweetened flaked coconut
Instructions
- Spray a 24-cup mini muffin pan with baking spray with flour.
- Using a 1-tablespoon spring-loaded scoop, scoop Coconut Shortbread Dough into each prepared cup. Press dough into bottom and up sides of each cup, making sure that bottom and sides are all equal thickness. Cover and freeze until firm, at least 20 minutes.
- Preheat oven to 350°.
- Bake until edges are just set, about 15 minutes. Leave oven on.
- In a medium bowl, fold together cream cheese and sugar with a rubber spatula until smooth. Stir in egg. Add lemon zest and juice, vanilla, and salt; stir until well combined. Divide cream cheese mixture among prepared crusts (about 1½ teaspoons each).
- Bake until filling is just set and edges of crust are golden, 12 to 15 minutes. Let cool completely in pan. Garnish with flaked coconut, if desired. Refrigerate in an airtight container for up to 3 days.
Coconut Shortbread Dough
Makes dough for 24 tassies
Ingredients
- ½ cup unsalted butter, softened
- ⅓ cup confectioners’ sugar
- ¾ teaspoon kosher salt
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon coconut extract
- 2 cups all-purpose flour
- ½ cup sweetened flaked coconut
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and salt at medium speed until pale and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg and extracts until combined, stopping to scrape bottom and sides of bowl. With mixer on low speed, gradually add flour and flaked coconut, beating until just combined. Use immediately, or wrap in plastic wrap, and refrigerate until ready to use, up to 1 week.
