1 1/2 cups sweetened flaked coconut
1/4 cup sugar
2 egg whites
1/4 cup Butter [NOT MARGARINE], softened
1 2/3 cups powdered sugar
2 Tablespoons whipping cream
1/4 teaspoon almond extract
1 tablespoon light/white corn syrup
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled
1/4 cup sliced almonds, toasted
Heat oven to 350°F. Combine coconut, sugar and egg whites in large bowl; mix well.
Spray 16 mini muffin pan cups with no-stick cooking spray. Press 1 tablespoon coconut mixture on bottom and up sides of each cup. Place muffin pans onto baking sheet.
Bake for 13 to 16 minutes or until tarts begin to brown. Cool slightly (5 minutes). Remove from pans. Cool completely.
Meanwhile, beat butter in small bowl at medium speed until creamy. Continue beating, gradually adding powdered sugar alternately with whipping cream and almond extract and scraping bowl often, until light and fluffy. Add corn syrup; mix well. Stir in melted chocolate.
Place filling in pastry bag fitted with star tip. Pipe filling evenly into coconut crusts. Garnish with almonds.
Not a NESTLÉ®-tested recipe.