Dutch Dainties

I clipped this recipe from the Toronto Star and used to make it quite a bit. I don't know where the name "dutch dainties" comes from. I think of it as a glorified coconut tart. I have substituted chocolate chips for the maraschino cherries with good results. I also have made these in mini-muffin tins (24 servings) for more of a "ccokie sized" serving. Just reduce baking time (I believe 10-14 minutes).

• Ready In: 30 mins
• Yields: 12 tarts

Ingredients

• BASE

• 1⁄2 cup butter
• 1⁄2 cup brown sugar
• 1  egg yolk
• 1  cup all-purpose flour
• 1⁄8 teaspoon baking soda

• FILLING

• 2  egg whites
• 1⁄2 cup brown sugar
• 1⁄2 cup  shredded coconut
• 1⁄4 cup  nuts, chopped (I prefer pecans)
• 1⁄4 cup maraschino cherry, chopped
• 1  pinch baking powder

Directions

1. Preheat oven to 325*.
2. BASE: Combine ingredients and press into greased muffin tins to form a shell for filling.
3. FILLING: Beat egg whites until stiff. Fold in brown sugar, coconut, nuts, cherries and baking powder. Spoon into muffin cups over base.
4. Bake @ 325* until filling is golden brown (and toothpick comes out clean) about 20 minutes.