Lemon Coconut Tassies – Cookies and Cups

These sweet Lemon Coconut Tassies have a coconut macaroon-style crust with a sweet homemade lemon filling. Easy to make, great to freeze, and perfect for entertaining!

Lemon Coconut Mini Pies on a platter

I made this recipe in partnership my Imperial Sugar. Click here for the full recipe.

Lemon Coconut Tassies

I absolutely adore these sweet little bites! I took the concept of a classic Pecan Tassie and turned it upside down. If you don’t already know a Pecan Tassie is a nostalgic cookie that has a shortbread crust with a sweet pecan filling. I see them most often around the holidays on cookie platters and for Thanksgivng, but of course they can be enjoyed anytime of the year. Baked in a mini muffin tin Pecan Tassies are like tiny bites of pecan pie…so I decided to take that same idea and make it a more Spring/Summer dessert, the Lemon Coconut Tassie!

Lemon Coconut Tassies with a bite taken out

What To Expect:

  1. My version of this Lemon Coconut Tassie is a simple coconut macaroon-style crust with a sweet, citrus filling.
  2. The beginner-level recipe requires simple ingredients and no mixer.
  3. Perfect for making ahead and freezing.
  4. An easy recipe to double, triple, or even cut in half for a small batch!
  5. Adaptable! You can use any citrus in place of the lemon. Lime would be fantastic!

Lemon Coconut Tassie Ingredients:

For the FULL ingredient list CLICK HERE.

  • sweetened coconut flakes
  • granulated sugar
  • all purpose flour
  • vanilla extract
  • Eggs, separated
  • sweetened condensed milk 
  • fresh lemon juice
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