Total Time
Prep 20 mins
Cook 15 mins

Even though most of my family doesn't care for it, I love coconut. These little tarts are just chocked full of it! They're super easy, fast, and full of rich coconut flavor. Guess that's why I love 'em so much!


  1. Preheat the oven to 350 degrees. Spray 6 cups of a muffin tin.
  2. Whisk egg whites lightly and stir in coconut. Spread on the bottom and up the sides of the tin making a tart crust. Bake 13-18 minutes or until golden brown. Cool.
  3. Beat cream cheese with sour cream until smooth; add in cream of coconut. Divide into each cooled tart crust.
  4. Sprinkle tops with shredded coconut. Cover and refrigerate until serving.