Chocolate coconut mini tarts^

36 servings

Ingredients

Quantity Ingredient
1 can (14oz) sweetened condensed
Milk
2 tablespoons Hazlenut liqueur or water
2 tablespoons Water
1 pack (4svng) instant chocolate
Pudding mix
1 pack (13 3/4oz) soft macaroons
1 cup Finely chopped pecans
2 tablespoons Unsweetened cocoa powder
⅔ cup Whipping cream
Coconut crusts
Toasted coconut, optional
Whipped cream, optional
⅓ cup Butter or margarine, melted

Directions

COCONUT CRUSTS

Combine sweetened condensed milk, liqueur or water and water. Add pudding mix and cocoa powder. Beat until smooth. Cover and chill 5 minutes. Beat ⅔ cup whipping cream to soft peaks; fold into chocolate mixture. Mound into coconut crusts. Chill 2 to 24 hours.

Garnish with additional whipped cream and toasted coconut if desired.

Coconut Crusts:

Mix macaroons, pecans and butter. Press 1 tablespoon mixture into bottom and up sides of 36 well-greased 1¾" muffin cups. Bake in a 375 degree oven 8-10 minutes or till edges are browned. Cool on rack.

Loosen; remove from cups.

BH&G Holiday Appetizers 94 Carolyn Shaw 6-95.

Submitted By CAROLYN SHAW On 08-24-95

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