Description
Delicious mini bites filled with warm, gooey coconut and crunchy pecans, topped with dark chocolate for a classic German flavor.
Ingredients
Scale
- 450 g (about 3 1/2 cups) mini tart shells (or pie dough)
- 115 g (1/2 cup) unsalted butter, melted
- 240 ml (1 cup) light corn syrup
- 200 g (1 cup, packed) light brown sugar
- 2 large eggs
- 120 g (1 cup) sweetened shredded coconut, toasted
- 200 g (about 2 cups) pecans, toasted and chopped
- 90 g (3 oz) dark chocolate, chopped or in chips
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) kosher salt
- Optional: 1–2 tbsp bourbon or espresso
Instructions
- Make or fit the crust by combining flour, salt, butter, and ice water; roll into disks and chill.
- Blind-bake the mini shells at 180°C (350°F) until lightly golden.
- Toast pecans and coconut until fragrant and lightly browned.
- Make the filling by whisking corn syrup, brown sugar, butter, eggs, vanilla, and salt; fold in coconut and pecans.
- Fill the shells and bake until filling is set.
- Add chocolate on top and swirl; cool before serving.
Notes
Serve slightly warm or at room temperature. Can be made ahead and stored for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 bite
- Calories: 190
- Sugar: 12g
- Sodium: 55mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1.5g
- Protein: 2.5g
- Cholesterol: 25mg