Macaroon Butterscotch Tartlets

Macaroon Butterscotch Tartlets
Makes:
12 tartlets
Prep Time:
10
minutes
Total Time:
90
minutes
based on
4 reviews
What better way to end this year's holiday meal than with these macaroon tarts. Filled with a creamy mixture that includes evaporated milk and butterscotch flavored morsels, and paired with the sweet crunch of a coconut crust, these delicious hand-held desserts will surely satisfy.

In this recipe:



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Ingredients:

  • FILLING
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2/3 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • COCONUT CRUST
  • 1 1/2 cups all-purpose flour
  • 1 cup plus two tablespoons sweetened flaked coconut, divided
  • 2 tablespoons granulated sugar
  • Pinch salt
  • 1/2 cup (1 stick) butter, cut into small pieces
  • 1 to two tablespoons water, divided

Directions:

BUTTERSCOTCH FILLING:
WHISK together evaporated milk, water and cornstarch and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to thicken. Remove from heat. Stir in morsels, butter and vanilla extract until smooth. For a smoother sauce, strain through metal strainer. Refrigerate for 1 hour.

FOR COCONUT CRUSTS:

PREHEAT oven to 375º F. Grease 12, 2 1/2-inch muffin cups. Line small baking sheet with foil.

PLACE flour, 1 cup coconut, sugar and salt in food processor fitted with metal blade. Process until finely chopped. Add butter and 1 tablespoon water and pulse until fine crumbs are formed. Divide mixture evenly between muffin cups and press onto bottom and halfway up sides. Pierce bottom of each crust several times.

BAKE crusts for 15 minutes or until light brown around edges, repiercing bottoms of crusts after 8 minutes. While baking the crust, toast remaining 2 tablespoons coconut on prepared baking sheet in same oven for 8 minutes or until light golden brown. Cool coconut crusts in cups and toasted coconut completely on wire racks.

TO SERVE, remove crusts from pans to serving platter with tip of knife. Spoon a heaping measuring tablespoon of Butterscotch Filling into each crust. Top with toasted coconut.


Reviews:

Review This Recipe
  •  Star(s)

    Wonderful

    Marcia Sorensen from Castle Rock, CO

    The Macaroon Butterscotch Tartlets were wonderful and the filling is easy to make and can be used for other filling type recipes!

  •  Star(s)

    Macaroon Butterscotch Tartlets

    lorene filgerleski from Gilbertville, MA

    Tastes wonderful your guests will really love it

  •  Star(s)

    Great....

    Linda Randles from North Canton, OH

    This recipe takes a little while to do. But it's worth every bit of the time that it takes. These are out of this world. They didn't last long at my house.

  •  Star(s)

    wonderful flavor combination

    Ruth Shelton from Louisville, KY

    While the separate entities of these little tarts seemed a little lackluster, once combined the flavors really pop! They're crunchy and creamy and very rich. Helpful hints: 1)Use a 1/3 C measuring cup to measure out equal portions of the crumb crust mixture. Slightly under-fill the measuring cup and you'll be right on the money. 2) I used a non-stick muffin pan and greased with butter. Once cooled, I used my fingertips to gently loosen the crusts, then used a toothpick poked into a piercing hole on the bottom to help get the crust out. 3) The coconut for the top burns QUICKLY. I had to do it twice. Next time, I'll simply use a hot saute pan so I can achieve a more even result.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 270
  • Calories from Fat: 140
  • Total Fat: 15g (24% of DV)
  • Saturated Fat: 11g (56% of DV)
  • Cholesterol: 25mg (9% of DV)
  • Sodium: 130mg (5% of DV)
  • Carbohydrates: 28g (9% of DV)
  • Dietary Fiber: 0.5g (3% of DV)
  • Sugars: 14g
  • Protein: 3g
  • Vitamin A: 6% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Macaroon Butterscotch Tartlets

Ingredients

  • FILLING
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2/3 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • COCONUT CRUST
  • 1 1/2 cups all-purpose flour
  • 1 cup plus two tablespoons sweetened flaked coconut, divided
  • 2 tablespoons granulated sugar
  • Pinch salt
  • 1/2 cup (1 stick) butter, cut into small pieces
  • 1 to two tablespoons water, divided

 

Directions

BUTTERSCOTCH FILLING:
WHISK together evaporated milk, water and cornstarch and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to thicken. Remove from heat. Stir in morsels, butter and vanilla extract until smooth. For a smoother sauce, strain through metal strainer. Refrigerate for 1 hour.

FOR COCONUT CRUSTS:

PREHEAT oven to 375º F. Grease 12, 2 1/2-inch muffin cups. Line small baking sheet with foil.

PLACE flour, 1 cup coconut, sugar and salt in food processor fitted with metal blade. Process until finely chopped. Add butter and 1 tablespoon water and pulse until fine crumbs are formed. Divide mixture evenly between muffin cups and press onto bottom and halfway up sides. Pierce bottom of each crust several times.

BAKE crusts for 15 minutes or until light brown around edges, repiercing bottoms of crusts after 8 minutes. While baking the crust, toast remaining 2 tablespoons coconut on prepared baking sheet in same oven for 8 minutes or until light golden brown. Cool coconut crusts in cups and toasted coconut completely on wire racks.

TO SERVE, remove crusts from pans to serving platter with tip of knife. Spoon a heaping measuring tablespoon of Butterscotch Filling into each crust. Top with toasted coconut.

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