I love the coconut macaroon tart shells so much that I decided to fill them with a simple combo of sliced strawberries and homemade whipped cream. They are light, refreshing, and offer an alternative to strawberry shortcake when strawberries are in season.
This coconut macaroon tart shell would be a great crust for many pies and tarts. It is quick and easy to mix it together and press it into the pans. Fill the tart shells with pudding, fruit or any other filling of your choice.
In my most recent batch of these muffins, I added shredded coconut to half of them. The ones with coconut were everyone's favorites. They remind me of macadamia nut pancakes with coconut syrup and leave me daydreaming of Hawaii.