Coconut-Pecan Cookie Tarts

Southern Living
These tarts are very similar to pecan tassies but with a thicker, cookie-type crust.
Makes 3 dozen


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1 cup butter, softened
2 (3-ounce) packages cream cheese, softened
1 cup sweetened flaked coconut
2 cups all-purpose flour


Prep: 45 Minutes
Chill: 1 Hours
Bake: 25 Minutes

Beat butter and cream cheese at medium speed with an electric mixer until creamy; stir in coconut. Gradually add flour to butter mixture, beating at low speed after each addition.

Shape dough into 36 balls; chill 1 hour. Place dough balls in lightly greased miniature muffin pans, shaping each into a thick shell. Spoon Pecan Filling evenly into tart shells.

Bake at 350° for 15 minutes; reduce heat to 250°, and bake 10 more minutes or until filling is set. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on wire rack.

Created date

February 2005