Lemon Macaroon Tartlets - cooking recipe

Ingredients

FILLING
1 egg, lightly beaten
3/4 cup sugar
1 tablespoon cornstarch, plus
2 teaspoons cornstarch
1/2 teaspoon grated fresh lemon rind
1/3 cup water
1/3 cup fresh lemon juice
2 drops yellow food coloring (optional)
1/2 cup thawed whipped topping
2 tablespoons sweetened flaked coconut, toasted
MACAROON SHELLS
2 cups sweetened flaked coconut
1/2 cup sugar
1/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 egg whites
cooking spray

Preparation

Place egg in small bowl and set aside.
Combine sugar, cornstarch and lemon rind in a saucepan; stir well.
Slowly add water& lemon juice stirring with a whisk until blended.
Bring to a boil over medium heat and stirring constantly cook one minute.
Stir one quarter of hot lemon mixture into the beaten egg, add this to remaining lemon mixture, stir constantly.
Cook over medium heat 1 minute or until thickened, stirring constantly.
Pour mixture into a bowl; stir in coloring, if desired.
Place plastic wrap on surface and chill.
Spoon 1 tablespoon plus 1 teaspoon lemon filling into each Macaroon Tart Shell.
Top with 2 teaspoons whipped topping and sprinkle with 1/2 teaspoon toasted coconut.
MACAROON TART SHELLS:
Combine all ingredients (except spray) in a bowl; stir well.
Divide evenly among 12 muffin cups coated with cooking spray.
Press mixture into bottom and up sides of cups.
Bake at 400\u00b0F for 15 minutes or until edges are browned.
Cool 2 minutes on a wire rack.
Remove from pan and cool completely on wire rack.