Sugar Free Coconut Tassies

By á-24734

Ingredients

• 1 1/2 Cups Sweetened Flaked Coconut
• 1/4 Cup Splenda Granulated Sweetener
• 3/4 Cup Flour
• 2 tsp. Vanilla
• 2 Egg Whites
• 1 (3.4 oz.) Pkg. Instant Lemon Pudding
• 2 Cups Milk
• 1 (8 oz.) Tub Cool Whip (sugar-free), thawed
• 1 Tbs. Unsweetened Flaked Coconut, toassted

Preparation

Step 1

Preheat oven to 400 degrees. Lightly grease 24 mini-muffin cups. In a mixing bowl, combine 1 1/2 cups coconut, Splenda, flour, vanilla, and egg whites; stir well. Divide mixture evenly among the prepared muffin cups,, pressing mixture onto bottom and up sides of muffin cups. Bake in preheated oven until the edges are browned. Cool 2 minutes in the muffin tins on a wire rack. Remove from tins and cool completely on wire racks. Prepare lemon pudding mix according to package directions, using the milk. Spoon lemon mixture into each macaroon tartlet shell. Top with 2 teaspoons Cool Whip and sprinkle with a pinch of toasted coconut.