This Coconut Lemon Tassies – Easy Recipe is exactly that. I saw the recipe of Imperial Sugar and it was just the type of small treat that I enjoy. However to use it I converted the ingredients to metric measurements.
Tassie( Tass or Tasse), as you may know, is a Scottish word for a cup or goblet. In baking tassies often are pastry with a pecan or walnut filling. Indeed I have such a recipe on this blog already. But this version uses coconut to make the cup and then a sweet and tangy lemon filling.
The recipe doesn’t take long to make. But it delivers big on flavour and texture. The texture of the cup is rather like those lovely chewy coconut macaroons, using basically the same ingredients. Then the filling, with a sweet and tangy lemon flavour, is a perfect match.
The recipe below makes more filling that you might need for the tassies. But you can use it for another recipe, or simpy double the amount of ingredients for the coconut cups. For me I enjoyed the extra filling in another treat.
Ingredients for Coconut Lemon Tassies
Coconut – Flaked, or shredded coconut is best, either sweetened of unsweetened. Desiccated coconut will also work well.
Sugar – Caster sugar, or granulated.
Egg Whites – for binding the cups. Medium egg whites in UK/Europe and large in North America.
Flour – Plain flour, just a small amount to help bind the cups. All purpose flour is fine too.
Vanilla Extract – for extra flavour.
Lemon Juice – for the filling.
Condensed Milk – to give sweetness to the tangy lemon filling.
Egg Yolk – to help set the filling. Medium in UK/Europe and large in North America.
Process
The entire process is very simple indeed. Simple mix the coconut, flour, sugar, vanilla extract and egg whites together to form a paste. Then divide that equally into greased cups of a 24 hole mini-muffin pan. Press the paste into the cups to line the base and side, forming the tassie/cup that will hold the filling.
Bake the cups in an oven preheated to 190C/170C Fan/375, for about 13 minutes until the edges start to brown. Remove them from the oven. If, like mine, the centre has risen up simply use a wooden spoon or similar to press it down to define the cup again.
Reduce the oven temperature to 180C/160C Fam/350F.
Whisk the egg yolk with the condensed milk and lemon juice to make the filling. Spoon that into the cups, without over filling.
Bake in the oven for 10 minutes. Then remove them from the oven and leave in the pan for about 10 minutes before transferring to a wire rack to cool.
My Bake
After the first stage bake, of 13 minutes, the base of the cups had risen up. So I tamped them back down with the handle of a small spatula.
Then I filled the cups with my lemon filling, almost to the top. I then put the pan back into the oven, with the temperature reduced, for a further 10 minutes. The filling set nicely during that time. After leaving them in the pan for a while I transferred my tassies to a wire rack to cool.
Then I ate one. The texture was perfect. Crisp on the outside and chewy, like a macaroon. The tangy lemon filling was perfect too, matching so well with the coconut. These are simply a wonderful two-bite treat.
Another easy recipe is Perfect Strawberry Pie
Coconut Lemon Tassies – Easy Recipe
24
servings30
minutes23
minutesKeep the screen of your device on
Ingredients
200g(2 cups) flaked coconut, sweetened or unsweetened
100g(1/2 cup) caster sugar
40g(1/4 cup + 1 tsp, based on scooping packed flour into a 250ml cup) plain flour
2 medium egg whites(large in USA)
5ml(1 tsp) vanilla extract
200g(7 oz) condensed milk
60ml(1/4 cup) lemon juice
1 medium egg yolk(large in USA)
Directions
- Preheat the oven to 190C/170C Fan/375F.
- Grease a 24 hole mini muffin pan, or line it with paper cases.
- Whisk the condensed milk, lemon juice and egg yolk together, until fully combined, and set aside.
- Place the coconut, flour and sugar into a large bowl and stir to combine them.
- Add the vanilla extract and the egg whites and mix together until everything melds togther into a rough paste.
- Divide that equally into the 24 hole of the mini muffin pan. The weight will be between 16 and 17 grams.
- Use a finger to press the paste into a cup form, lining the side and base of the pan. If necessary wet a finger to help this, but not too wet.
- Bake the cups in the oven for 13 minutes, until the edges have started to brown.
- Remove the pan from the oven and reduce the temperature of the oven to 180C/160C Fan/350 F.
- If the centre of the cups has risen tamp them back down with the handle of a wooden spoon or similar to reform the cups.
- Spoon the lemon filling into the cups, until almost full.
- Return the pan to the oven and back for a further 10 minutes.
- Remove the pan from the oven and leave to cool for about 10 minute, then remove the tassies from the pan and place them on a wire rack to cool completely.