Coconut-Creamy Pecan Coconut Tarts

• -3 (2.1 oz) pkgs frozen mini-phyllo pastry shells, thawed
• -1 (8 oz) pkg cream cheese, softened
• -1/2 C powdered sugar
• -1 t vanilla extract
• -1/2 (8 oz) container frozen Cool Whip, thawed
• -1 C pecans, finely chopped
• -1/2 C sweetened flaked coconut
• -3 T butter, melted

1. 1.treheat oven to 350u0b0
2. 2.take pastry shells on a baking sheet 3-5 minutes, then cool completely (30 minutes)
3. 3.teat cream cheese, sugar and vanilla at medium speed with an electric mixer until blended.
4. 4.told in Cool Whip, then spoon or pipe cream cheese mixture into pastry shells. Cover and chill 2-8 hours.
5. 5.teanwhile, stir together pecans, coconut and butter in a small bowl
6. 6.tpread mixture into 9-inch square pan and bake at 350u0b0 for 10-15 minutes, stirring occasionally
7. 7.tet cool 30 minutes
8. 8.tprinkle each tart with about 1 t pecan mixture right before serving

pastry shells, cream cheese, powdered sugar, vanilla, pecans, coconut, butter

Taken from www.epicurious.com/recipes/member/views/coconut-creamy-pecan-coconut-tarts-51251221 (may not work)