Chocolate Cream Macaroon Tarts

• 1 1/2 cups sweetened flaked coconut
• 1/4 cup sugar
• 2 Land O Lakes Eggs (whites only)
• 1/4 cup Land O Lakes Butter, softened
• 1 2/3 cups powdered sugar*
• 2 tablespoons Land O Lakes Heavy Whipping Cream
• 1/4 teaspoon almond extract
• 1 tablespoon light corn syrup
• 2 (1-ounce) squares unsweetened baking chocolate, melted, cooled
• 1/4 cup sliced almonds, toasted

1. Heat oven to 350F.
2. Combine coconut, sugar and egg whites in bowl; mix well.
3. Spray 16 mini muffin pan cups with no-stick cooking spray.
4. Press 1 tablespoon coconut mixture on bottom and up sides of each cup.
5. Place muffin pans onto baking sheet.
6. Bake 13-16 minutes or until tarts begin to brown.
7. Cool slightly.
8. Remove from pans.
9. Cool completely.
10. Beat butter in another bowl at medium speed until creamy.
11. Continue beating, gradually adding powdered sugar alternately with whipping cream and almond extract and scraping bowl often, until light and fluffy.
12. Add corn syrup; mix well.
13. Stir in melted chocolate.
14. Place filling into pastry bag fitted with star tip.
15. Pipe filling evenly into coconut crusts.
16. Garnish with almonds.
17. *Substitute powdered sugar for Passover.
18. To make, combine 2 cups sugar and 2 tablespoons potato starch in food processor bowl fitted with metal blade.
19. Process about 2 minutes or until mixture is powdery.
20. Allow sugar to settle before removing cover.

coconut, sugar, eggs, butter, powdered sugar, cream, almond extract, light corn syrup, baking chocolate, almonds

Taken from www.landolakes.com/recipe/335/chocolate-cream-macaroon-tarts (may not work)