coconut tassies

By momofsixplus1

Ingredients

• chocolate crust:
• 1 package (3 ounce) cream cheese softened
• 7 tablespoons butter or margarine softened
• 2 tablespoons light brown sugar
• 3/4 cup plus 1 tablespoon all-purpose flour
• 1/4 cup unsweetened cocoa
• coconut filling:
• 1/3 cup packed light brown sugar
• 1/3 cup light corn syrup
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup sweetened flaked coconut, toasted

Details

Servings 24

Preparation

Step 1

1. preheat oven to 350 degrees. Prepare chocolate 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.

2. With floured hands, divide dough into 24 equal pieces. (dough will be very soft) With floured fingertips, gently press dough pieces evenly onto bottoms and up sides of 24 ungreased 1 3/4 by 3/4 inch miniature muffin-pan cups:if crust is thin in spots, the cups will be too fragile to unmold)

3. Prepare coconut 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.

4. Bake 25 to 30 minutes or until filling is set.