I love how these tassies come together with just a handful of ingredients and minimal effort. The coconut crust has a slightly crisp edge with a soft, chewy center, while the lemon filling adds a refreshing citrus contrast. I also appreciate how they are perfectly portioned, making them ideal for parties, holidays, or anytime I want a small sweet treat without committing to a full dessert.
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 also use mini muffin liners for easier removal later.
To prepare the coconut crust, I mix together the coconut flakes, sugar, flour, vanilla extract, and egg whites in a large bowl until everything is evenly combined.
I scoop about 1 tablespoon of the mixture into each muffin 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, just until the edges are lightly browned. I keep a close eye on them so they do not burn. Once done, I transfer the pan to a wire rack.
Next, I reduce the oven temperature to 350°F.
For the lemon filling, I stir together the egg yolk, sweetened condensed milk, and fresh lemon juice in a medium bowl until smooth.
I spoon the filling into the warm coconut crusts, filling each one without letting it overflow. There is usually a little filling left over.
I return the pan to the oven and bake for 10 minutes.
After baking, I let the tassies cool in the pan for about 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
This recipe yields 24 tassies, which I find perfect for sharing at gatherings or events.
I usually plan for about 47 minutes total time. That includes 25 minutes of preparation and about 22 minutes of baking time. I also allow extra time for cooling so they set properly before serving.
Variations
I sometimes add a bit of lemon zest to the filling for an extra burst of citrus flavor. It makes the lemon taste even brighter.
When I want a slightly different twist, I mix a pinch of salt into the coconut crust to balance the sweetness.
I also like experimenting with lime juice instead of lemon juice for a tropical variation that pairs beautifully with the coconut.
For a decorative touch, I occasionally top each tassie with a small sprinkle of toasted coconut after they cool.
Storage/Reheating
I store the tassies in an airtight container in the refrigerator for up to 4 days. I find that chilling them helps the filling set nicely and enhances the flavor.
Before serving, I sometimes let them sit at room temperature for a few minutes so the texture softens slightly.
I do not usually reheat them, as they are best enjoyed chilled or at room temperature.
If I need to store them longer, I freeze them in a single layer and then transfer them to a container. I thaw them in the refrigerator before serving.
FAQs
Can I use unsweetened coconut instead of sweetened?
I can, but I find the flavor less sweet and slightly drier, so I sometimes adjust the sugar if I do that.
Do I need to use fresh lemon juice?
I prefer fresh lemon juice because it gives a brighter, more natural flavor.
Can I make these ahead of time?
I often make them a day ahead since they store well and taste even better once chilled.
How do I prevent the tassies from sticking to the pan?
I make sure to grease the pan well or use liners for easy removal.
Why is my filling not setting?
I make sure to bake them long enough and allow them to cool completely so the filling firms up properly.
Can I double the recipe?
I can easily double the ingredients if I need a larger batch for a party.
Can I use bottled lemon juice?
I can, but I notice the flavor is not as fresh compared to using real lemons.
What can I do with leftover filling?
I sometimes bake it in a small ramekin or use it as a spread for toast or cookies.
Can I make these gluten-free?
I can substitute the all-purpose flour with a gluten-free alternative, and they still turn out great.
Are these very sweet?
They are sweet with a tangy balance from the lemon, which keeps them from feeling too heavy.
Conclusion
Lemon Coconut Tassies are one of my favorite bite-sized desserts because they are easy, flavorful, and always a crowd-pleaser. I love the combination of chewy coconut and bright lemon in such a small treat. Whether I am making them for a party or just to enjoy at home, they always bring a refreshing and satisfying finish to any occasion.
Lemon Coconut Tassies are bite-sized treats featuring a chewy coconut crust and a smooth, tangy lemon filling. These bright and refreshing desserts are perfect for parties, holidays, or a light sweet snack.
Author:Amy
Prep Time:25 minutes
Cook Time:22 minutes
Total Time:47 minutes
Yield:24 tassies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups sweetened coconut flakes
1/2 cup granulated sugar
1/3 cup all-purpose flour
1 teaspoon vanilla extract
2 egg whites
1 large egg yolk
7 ounces sweetened condensed milk
1/4 cup fresh lemon juice
Instructions
Preheat oven to 375°F (190°C) and coat a nonstick mini muffin pan with cooking spray or use liners.
In a large bowl, mix coconut flakes, sugar, flour, vanilla extract, and egg whites until well combined.
Scoop about 1 tablespoon of mixture into each muffin cup and press into the bottom and up the sides to form a crust.
Bake for 12–13 minutes until edges are lightly browned. Remove from oven and place on a wire rack.
Reduce oven temperature to 350°F (175°C).
In a medium bowl, stir together egg yolk, sweetened condensed milk, and lemon juice until smooth.
Spoon filling into warm crusts, filling each without overflowing.
Bake for 10 minutes.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Add lemon zest for extra citrus flavor.
A pinch of salt in the crust balances sweetness.
Substitute lime juice for a tropical variation.
Top with toasted coconut for garnish.
Store in the refrigerator for up to 4 days.
Freeze in a single layer for longer storage and thaw in the refrigerator.
