Ingredients:
Coconut Crust
Ingredients
3 Cups of Flour
3 Cups of Sweeten Coconut or even coconut flour (if you use the Coconut flour, you could increase the amount to 5 and have 1 cup of flour)
1/2 to 3/4 Cup of Butter
4 Tb of Sugar
Filling
Ingredients
1 Cup of Corn Syrup
3/4 Cup of Brown Sugar
3 Eggs, slightly beaten
1 Jar of Macadamia Nuts
1/4 Cup of Melted Butter
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Preparation:
Crust
Ground the flour, coconut, and sugar in a food processor. *The coconut needs to be finer in texture than right out of the bag.
Add the butter. Start with 1/2 of cup and increase if there is a need for more butter.
When it is well incorporate and the mixture will bind together well, press it into the tart mold.
Set aside.
Filling
Take the Macadamia nuts and ground it slightly, I used a food processor and used the pulse function until it is in small pieces. These are for mini tarts so the pieces can't be too large.
Mix the rest of the ingredients in a large bowl.
Once the mixture is well incorporated, add the nuts.
Pour them into the prepared tart pans.
Bake at 350 degrees for about 20 minutes.
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