Coconut Jam Tarts
15 reg. sized frozen tart shells, unsweetened
1/2 c softened margarine
1/2 c sugar
2 eggs -- beaten
1 c coconut
1 tsp vanilla
1/4 c raspberry jam, good quality
Set the tart shells on a cookie sheet. Pre heat oven to 350 deg. Mix together in order
everything except the jam. Spoon 1/2 tsp. of the raspberry jam into the bottom of each tart shell.
Cover with the coconut mixture, dividing evenly between the tarts. Bake until golden.
NOTES : Tasty, attractive and freeze well, make ahead for entertaining or lunch time treats.