Directions:
- Heat oven to 350°F. Combine coconut, sugar and egg whites in large bowl; mix well.
- Spray sixteen 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410.88 Kcal (1720 kJ) | ||
| Calories from fat | 201.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.44g | 35% | |
|---|---|---|---|
| Cholesterol | 6.87mg | 2% | |
| Sodium | 397.73mg | 17% | |
| Potassium | 857.42mg | 18% | |
| Total Carbs | 50.62g | 17% | |
| Sugars | 30.4g | 122% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 4.83g | 10% | |
| Iron | 0.4mg | 2% | |
| Calcium | 32.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 450 Kcal (1884 kJ) | ||
| Calories from fat | 221.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.57g | 35% | |
|---|---|---|---|
| Cholesterol | 7.53mg | 2% | |
| Sodium | 435.6mg | 17% | |
| Potassium | 939.06mg | 18% | |
| Total Carbs | 55.44g | 17% | |
| Sugars | 33.3g | 122% | |
| Dietary Fiber | 1.34g | 5% | |
| Protein | 5.29g | 10% | |
| Iron | 0.4mg | 2% | |
| Calcium | 35.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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