|photo by Charles Haynes|
1/4 cup melted butter
1/4 cup white sugar
2 teaspoons evaporated milk
1 teaspoon vanilla extract
1 cup flaked coconut + extra for garnish
2 tablespoons strawberry jam
Preheat oven to 375 degrees F. Place frozen mini tart shells on a baking sheet. Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack. Top with remaining coconut and sprinkle powdered sugar over the top.
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