Why You’ll Love This Recipe
Lemon Coconut Tassies deliver the perfect balance of sweet and tart in every bite. With their crisp pastry shells, creamy lemon filling, and chewy coconut topping, they offer layered texture and bold flavor in a mini size that’s easy to serve and eat. Plus, they’re simple to make and freeze well—ideal for making ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
- All-purpose flour
- Unsalted butter (softened)
- Cream cheese (softened)
- Salt
For the filling:
- Granulated sugar
- Eggs
- Lemon juice (freshly squeezed)
- Lemon zest
- Sweetened shredded coconut
- Vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin or use paper liners.
- In a bowl, mix together softened butter and cream cheese until smooth. Add flour and salt, mixing until a soft dough forms.
- Divide the dough into small portions and press each one into the bottom and up the sides of the mini muffin cups to form crusts. Chill for 10 minutes if dough becomes too soft.
- In a separate bowl, whisk together eggs, sugar, lemon juice, lemon zest, and vanilla extract until smooth. Fold in the shredded coconut.
- Spoon the filling into each pastry shell, filling just below the rim.
- Bake for 20–25 minutes, or until the edges are golden and the centers are set.
- Allow to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- Serve as-is or dust with powdered sugar for a pretty finish.
Servings and timing
This recipe makes approximately 24 tassies.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Variations
- Add a crust twist: Mix in finely chopped nuts (like pecans or almonds) with the crust dough for extra texture.
- Make it gluten-free: Use a gluten-free flour blend for the crust.
- Use lime instead of lemon: For a tropical variation, swap lemon juice and zest with lime.
- Add white chocolate chips: Stir in a few mini white chocolate chips to the filling for extra sweetness.
- Top with toasted coconut: Sprinkle toasted coconut on top after baking for a lovely golden crunch.
Storage/Reheating
Store tassies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
To serve warm, microwave for about 10 seconds.
They can also be frozen for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I make these ahead of time?
Yes, Lemon Coconut Tassies are perfect for making in advance. Store them in the fridge or freezer until ready to serve.
Do I need to blind-bake the crusts?
No, the crust bakes fully with the filling in the oven. There’s no need to pre-bake.
Can I use bottled lemon juice?
Fresh lemon juice is best for vibrant flavor, but bottled can be used in a pinch.
Can I use unsweetened coconut?
You can, but the texture and sweetness will be different. Sweetened coconut gives the best results for this recipe.
How do I prevent the filling from bubbling over?
Avoid overfilling the cups—leave a little space under the rim to prevent overflow as they bake.
Can I make these in a regular muffin tin?
Yes, but they’ll be larger, so adjust the crust and filling amounts, and increase the baking time slightly.
Are these served warm or cold?
They’re delicious at room temperature, but can also be enjoyed slightly chilled or gently warmed.
Can I add a glaze?
Yes, a simple lemon glaze made from powdered sugar and lemon juice drizzled over cooled tassies adds extra zing.
Can I use a different type of crust?
Yes, shortbread crust or cookie dough can be used for a twist, but classic cream cheese pastry keeps them soft and rich.
What can I serve them with?
These tassies go well with tea, coffee, or as part of a dessert platter with fruit and chocolate bites.
Conclusion
Lemon Coconut Tassies are a delightful combination of sweet, tart, and buttery goodness in a perfectly portioned treat. With their bright citrus flavor and irresistible coconut texture, they’re an easy yet elegant dessert that works for any occasion. Make a batch for your next gathering and watch them disappear in no time.
PrintLemon Coconut Tassies
Lemon Coconut Tassies are mini tart-like treats featuring a buttery cream cheese crust filled with a tangy lemon and sweet coconut filling. These bite-sized desserts are perfect for springtime events, tea parties, or holiday dessert trays.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 24 tassies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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Instructions
Preheat oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin or line with paper liners.,In a medium bowl, beat butter and cream cheese until smooth. Add flour and salt; mix until a soft dough forms.,Divide dough into 24 equal portions and press each into the bottom and up the sides of the mini muffin cups. Chill for 10 minutes if dough is too soft.,In another bowl, whisk eggs, sugar, lemon juice, lemon zest, and vanilla until smooth. Stir in the shredded coconut.,Spoon filling into each pastry shell, filling just below the rim.,Bake for 20–25 minutes, until crust is golden and filling is set.,Cool in pan for 10 minutes, then remove to a wire rack to cool completely.,Optional: Dust with powdered sugar before serving.
Notes
Use sweetened coconut for best flavor and texture.,Avoid overfilling the cups to prevent spillover.,Store in an airtight container at room temperature or refrigerate for longer shelf life.,Freeze for up to 2 months and thaw at room temperature.
Nutrition
- Serving Size: 1 tassie
- Calories: 110
- Sugar: 7g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 11g
- Fiber: undefined
- Protein: 1g
- Cholesterol: 25mg
