Macaroon Peanut Butter Chocolate Tartlets
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Servings: 20 tartlets
- Course: Dessert
Reynolds Kitchens tip
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- 2 cups flaked coconut
- 1 roll Pillsbury™ refrigerated peanut butter cookie dough
- 2 containers (8 oz each) mascarpone cheese
- 3/4 cup powdered sugar
- 1 1/2 teaspoons Watkins™ Coconut Extract
- 1 cup Jif® Whips Whipped Peanut Butter and Chocolate Flavored Spread
HEAT oven to 350°F. Place Reynolds® Foil Baking Cups in 20 regular-size muffin cups. Line cookie sheet with Reynolds® Parchment Paper. Spread 1/2 cup of the coconut on cookie sheet. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Remove to plate to cool.
PLACE remaining 1 1/2 cups coconut in a shallow bowl. Shape cookie dough into 20 (1 1/2-inch) balls. Roll each ball in coconut, pressing coconut lightly into dough. With floured fingers, press balls in bottom and halfway up sides of muffin cups. Bake 10 to 16 minutes or until golden brown. Cool 3 minutes; remove from pans to cooling racks. Cool completely, about 15 minutes. Remove foil baking cups.
BEAT 4 oz (1/2 cup) of the mascarpone cheese, 1/4 cup of the powdered sugar and 1/2 teaspoon of the coconut extract with whisk until smooth in a small bowl; set aside.
BEAT remaining 12 oz (1 1/2 cups) mascarpone cheese, the chocolate spread, remaining 1/2 cup powdered sugar and remaining 1 teaspoon coconut extract with electric mixer on medium speed 1 to 2 minutes or until smooth in a large bowl. Spoon about 2 tablespoons chocolate mixture into each cookie cup. Top with 1 teaspoon mascarpone mixture; sprinkle with toasted coconut. Store covered in refrigerator.
Jif and Simply Jif are trademarks of The J.M. Smucker Company
Bake-Off is a registered trademark of General Mills ©2014.
Contest Name: Bake-Off® Contest 47, 2014
Contestant Name: Brenda Watts
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