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Coconut-Pecan Cookie Tarts

Prep time 45 mins
Chill time 1 hr
Bake time 25 mins
Yield Makes 3 dozen
These tarts are very similar to pecan tassies but with a thicker, cookie-type crust.

Ingredients

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

How to Make It

  1. 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.

  2. 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.

  3. 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.