Coconut Macaroon Tarts

³ Description

Light & Fluffy Tarts with just a hint of sweetness!

² Ingredients

•  1/2 serving (serving = 1/4 cup) Bob's Red Mill Almond Meal Flour
•  1/2 serving (serving = 2 tbsp) Bob's Red Mill Organic 100% Whole Ground Golden Flaxseed Meal
•  1/8 cup, chopped Hazelnuts or Filberts Nuts
•  1/4 serving (serving = 1/2 cup) Musselman's Natural Unsweetened Apple Sauce
•  0.15 tsp Cinnamon
•  2 large Egg White
•  3/4 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  1 tbsp Honey
•  1.85 serving (serving = 3 tbsp) Let's Do Organic Unsweetened Organic Coconut Flakes

q Directions

Pre-Heat Oven at 400 Degrees

In a Bowl, Mix:
2 TB Almond Meal
2 TB Chopped Nuts (I used Hazelnuts)
1 TB Ground Flaxseed
2 TB Unsweetened Apple Sauce
Dash of Cinnamon

Press into very lightly greased muffin molds
Bake for about 25 mins

Whip 2 Egg Whites with a hand-mixer (optional: with a dash of cream of tartar) until soft peaks form.
Add 1/4 teaspoon Vanilla Extract
Whip again, while adding 1 TB Honey until all incorporated.
Fold in 1/3 Cup Unsweetened Coconut Flakes

Top Coconut mix onto "crusts"
Bake on 325 for about 30 minutes or until browned on top

**ChefTiffy Tip**
If you're looking for a sweeter treat, your favorite sweetener to either the crust or the topping.

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