Coconut Tassies I found out when I was preparing for my wedding that "tassies" is a fancy word for "tartlets". Ingredients 3 ounces cream cheese, softened 7 Tablespoons butter, softened 2 Tablespoons light brown sugar 3/4 cup plus 1 Tablespoon all-purpose flour 1/4 cup unsweetened cocoa 1/3 cup packed light brown sugar 1/3 cup light corn syrup 1 teaspoon vanilla extract 1/4 teaspoon salt 1 large egg 1 cup sweetened flaked coconut, toasted Let's Get Crusty Preheat the oven to 350 degrees. In a small bowl, beat the cream cheese, butter, and sugar with an electric mixer on medium. Beat until creamy, reduce speed to low, and beat in the flour and cocoa until thoroughly combined. Flour your hands, and divide the dough into 24 equal pieces. (This dough is really soft and squidgy.) Press the dough pieces evenly into and up the sides of 24 mini muffin-pan cups. A tart-tamper works really well for this, if you don't have one, get one! Fill 'er Up! In a medium bowl, with a wire whisk, mix the sugar, corn syrup, vanilla, salt, and egg until well blended. Stir in the toasted coconut. Spoon about two tablespoons of filling into each cup. Bake 25 to 30 minutes until filling is set. Let cool for 5 minutes in the pan, then turn out onto wire rack and let cool completely. Store in a tightly covered container. Will keep up to one week. Notes and Hints and Stuff Get a Cookie Dough Scoop If you make cookies, or fill a lot of tart pans, get a dough scoop. They look like teeny ice cream scoops, and come in several sizes. They make filling little things SO much easier, plus they help make even cookies.