Coconut Tassies
Chocolate Crust:
1 3-oz. pkg. cream cheese, softened
7 tbsp butter or margarine, softened
2 tbsp light brown sugar
3/4 c. plus 1 tbsp all-purpose flour
1/4 c. unsweetened cocoa
Coconut Filling:
1/3 c. packed light brown sugar
1/3 c. light corn syrup
1 tsp vanilla extract
1/4 tsp salt
1 large egg
1 c. sweetened flaked coconut, toasted
Preheat oven to dg350. Prepare crust: In small bowl, with mixer at
medium speed, beat cream cheese, butter and sugar until creamy. Reduce
speed to low. Beat in flour and cocoa until well mixed.
With floured hands, divide dough into 24 equal pieces. (dough will be
very soft) With floured fingertips, gently press dough onto bottoms
and up sides of 24 1-3/4- by 3/4-inch ungreased miniature muffin pan
cups. Be sure to press crust evenly into cups.
Prepare filling: In medium bowl with wire whisk or fork, mix sugar,
corn syrup, vanilla, salt and egg until blended. Stir in toasted
coconut. Spoon about 2 teaspoons filling into each pastry cup.
Bake 25-30 minutes or until filling is set. Let tassies cool 3-4
minutes in muffin-pan cups for easier removal. With tip of knife,
gently loosen tassies from cups and place on wire rack to cool
completely. Store in tightly covered container up to one week.
Makes 24--about 105 calories.
Happy Baking!
Sherri
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