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“Even though most of my family doesn't care for it, I love coconut. These little tarts are just chocked full of it! They're super easy, fast, and full of rich coconut flavor. Guess that's why I love 'em so much!”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees. Spray 6 cups of a muffin tin.
  2. Whisk egg whites lightly and stir in coconut. Spread on the bottom and up the sides of the tin making a tart crust. Bake 13-18 minutes or until golden brown. Cool.
  3. Beat cream cheese with sour cream until smooth; add in cream of coconut. Divide into each cooled tart crust.
  4. Sprinkle tops with shredded coconut. Cover and refrigerate until serving.

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