Miniature Coconut Pecan Tarts Recipe

Ingredients: Makes 3 Dozen
1 (14.1 ounce) package refrigerated pie crusts
1 cup firmly packed brown sugar
½ cup sugar
2 tablespoons butter, melted
2 large eggs
1 teaspoon vanilla extract
1 cup chopped pecans
½ cup sweetened flaked coconut

Procedures:

• Preheat oven to 350F on lightly floured surface, roll out each pie crust to a 14 inch round cutter, cut out dough. Press dough into bottom and up sides of 36 miniature muffin cups.
• In a medium bowl, shisk together brown sugar and next 4 ingredients until combined. Stir in pecans and coconut, spoon mixture into prepared crusts.
• Bake for 18 to 22 minutes or until golden brown. Let cool in pans for 2 minutes. Remove from pans, and cool completely on wire racks.