These are very tasty cookies – buttery, sweet, crumbly, with a distinct coconut flavour and a hint of lemon in the filling. They are sort of a cross between jam tarts, sugar cookies, and crumbles. I spotted the idea in the Gourmet magazine, but their recipe was a bit off and I also needed to replace almonds, so that’s what I’ve come up with.
Miniature food, although always cute, can be a pain to unmold. If you can’t really trust your mini muffin pan, if it caused a trouble before, I advise you to line the bottoms of the molds with parchment circles. It’s easier than it might seem, just fold a strip of parchment accordion style, and then cut out many circles at once. And another tip I wanted to share. The best tool for loosening these cookies (or anything else) from the mini-molds is a thin-bladed palette knife; works like a charm and can be purchased in any craft store.
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