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Lemon Coconut Mini Pies

Anna Nienhuis
  • 40 minutes
  • Serves 24

INGREDIENTS

COCONUT "CRUST":

3 cups

sweetened shredded coconut

3

large egg whites

3/4 cup

granulated sugar

1/2 cup

minus 2 Tbsp almond flour (or very finely ground almonds)

1/2 tsp

vanilla extract

LEMON CURD:

Juice of 2 lemons, strained through a fine sieve

3/4 cup

granulated sugar

2

large egg yolks

1

whole large egg

Zest of 2 lemons

GARNISH:

24

fresh raspberries