Chocolate Coconut Tassies

These tiny chocolate tarts will fulfill any chocolate craving, with coconut for some extra crunch and texture.

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  • Makes: 30 tassies
  • Prep: 30 mins
  • Bake: 20 mins 325°F

Chocolate Coconut Tassies

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Directions

  1. In small saucepan heat and stir 2 ounces of the chocolate over low heat until melted. Cool slightly (10 to 15 minutes). In medium bowl beat melted chocolate, 3 ounces of the cream cheese, and the butter with an electric mixer on medium speed until combined. Beat in flour until combined. If necessary, cover with plastic wrap and chill in the refrigerator about 1 hour or until easy to handle.
  2. Divide dough into 30 pieces; shape into balls. Place balls in 1-1/2-inch muffin cups. Press onto bottoms and up sides of muffin cups. Set aside.
  3. In another bowl beat remaining cream cheese, the sugar, and vanilla until smooth. Stir in coconut and pecans. Spoon into crusts in muffin cups, dividing mixture evenly. Bake in a 325 degree F oven about 20 minutes or until filling begins to brown on top. Cool in pans. Remove from pans.
  4. In small saucepan melt remaining chocolate; cool slightly. Drizzle over tassies. Chill in the refrigerator about 20 minutes or until chocolate is set. Store in airtight container in refrigerator for up to 3 days. (Or, store in freezer for up to 2 weeks; thaw before serving.) Makes 30.

From the Test Kitchen

Dietary exchanges:

1/2 other carbohydrate, 1 fat.

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Nutrition Facts (Chocolate Coconut Tassies)

  • Per serving:
  • 110 kcal ,
  • 8 g fat
  • (5 g sat. fat ,
  • 12 mg chol. ,
  • 51 mg sodium ,
  • 9 g carb. ,
  • 1 g fiber ,
  • 2 g pro.
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