Step 1

Combine the coconut, sugar, flour, vanilla and egg whites in a bowl.

Step 2

Spoon the mixture into a greased pie pan, muffin tins or mini muffin tins.

Step 3

Press the coconut mixture into the bottom of the pan and up the sides to form a thin crust.

Step 4

Bake the macaroon tart shells at 375 degrees for 15 minutes or until the edges are lightly browned. (Be careful not to over bake them.)

Step 5

Let them cool for a couple of minutes on a wire rack.

Step 6

If you are making tartlets in muffin pans or mini muffin pans, gently run a knife around the edges to loosen the tart shells from the pan and then remove them from the muffin tins.

Step 7

Let them cool completely on a wire rack.

Step 8

Store the macaroon tart shells in a sealed container. They can be made in advance.

Step 9

This recipe makes approximately 25-30 mini tart shells, 12 regular-sized tart shells or 1 pie crust.