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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.

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