Lemon Coconut Tassies

I love making these Lemon Coconut Tassies when I want a bright, sweet treat that feels both light and indulgent. The coconut crust reminds me of a soft, chewy macaroon, while the lemon filling adds a smooth, tangy contrast. They are small, elegant, and perfect for sharing at gatherings or enjoying as a quick homemade dessert.

Why You’ll Love This Recipe

I enjoy how simple these tassies are to prepare with just a handful of ingredients. The combination of coconut and lemon gives me the perfect balance of sweet and tart flavors, which keeps every bite interesting.

I also like how versatile they are. I can serve them at parties, bring them to gatherings, or just keep them in the fridge for a refreshing treat. Their small size makes them easy to portion, and they always look beautiful on a dessert tray.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Coconut Crust
2 cups sweetened coconut flakes
1/2 cup granulated sugar
1/3 cup all-purpose flour
1 teaspoon vanilla extract
2 egg whites

Lemon Filling
1 large egg yolk
7 ounces sweetened condensed milk
1/4 cup fresh lemon juice

Directions

I start by preheating the oven to 375°F and coating a nonstick mini muffin pan with nonstick spray. Sometimes I use mini muffin liners to make removal easier.

In a large bowl, I mix together the coconut, sugar, flour, vanilla, and egg whites until everything is evenly combined. I spoon about 1 tablespoon of the mixture into each cup and press it into the bottom and up the sides to form a thin crust.

I bake the crusts for 12 to 13 minutes until the edges are lightly browned, making sure not to overbake them. Then I transfer the pan to a wire rack.

Next, I reduce the oven temperature to 350°F. In a medium bowl, I stir together the egg yolk, sweetened condensed milk, and lemon juice until smooth. I spoon the filling into the warm crusts, filling each cup without letting it overflow.

I bake them again for about 10 minutes. After baking, I let the tassies cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. If I did not use liners, I gently run a knife around the edges to release them.

Servings and Timing

I get about 24 tassies from this recipe, which makes it perfect for entertaining. The prep time is 25 minutes, the cook time is 22 minutes, and the total time comes to about 47 minutes.

Variations

I like to experiment with flavors depending on my mood. Sometimes I add a little lemon zest to the filling for an extra citrus punch. When I want a tropical twist, I mix in a hint of lime juice along with the lemon.

I also enjoy dipping the bottoms in melted chocolate once they are fully cooled for a richer finish. If I want a slightly different texture, I toast the coconut lightly before mixing it into the crust.

Storage/Reheating

I store these tassies in an airtight container in the refrigerator for up to 5 days. I find that chilling them actually enhances the flavor and texture.

When I am ready to serve them, I usually enjoy them cold or let them sit at room temperature for a few minutes. I do not reheat them, since the filling is meant to stay smooth and creamy.

FAQs

Can I use bottled lemon juice instead of fresh?

I can, but I prefer fresh lemon juice because it gives a brighter and more natural flavor.

Do I need to use muffin liners?

I do not have to, but I find that liners make removing the tassies much easier and cleaner.

Can I make these ahead of time?

I like making them a day in advance because the flavors develop nicely as they chill in the refrigerator.

Why is my crust sticking to the pan?

I make sure to grease the pan well or use liners. If they still stick, I gently run a knife around the edges to release them.

Can I freeze Lemon Coconut Tassies?

I can freeze them in an airtight container for up to 2 months. I thaw them in the refrigerator before serving.

How do I know when they are done baking?

I look for lightly golden edges on the crust and a set filling that no longer looks runny.

Can I add zest to the recipe?

I like adding lemon zest for extra flavor, especially if I want a stronger citrus taste.

What type of coconut should I use?

I use sweetened coconut flakes because they provide both texture and sweetness.

Can I make them gluten-free?

I can try substituting the all-purpose flour with a gluten-free blend, and they still turn out delicious.

Do they need to be refrigerated?

Yes, I store them in the refrigerator to keep the filling fresh and properly set.

Conclusion

I love how these Lemon Coconut Tassies bring together a chewy coconut crust and a creamy, tangy lemon filling in such a simple way. They are easy to make, beautiful to serve, and full of bright flavor. Whether I prepare them for guests or just for myself, they always feel like a special little treat.