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1 1/2 cups sweetened flaked coconut
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
3/4 cup all-purpose flour
2 teaspoons vanilla extract
1 (3.4 ounce) package instant lemon pudding mix
1 (8 ounce) tub fat free frozen whipped topping, thawed
1 tablespoon unsweetened flaked coconut, toasted
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 mini muffin cups.
In a mixing bowl, combine 1 1/2 cups coconut, SPLENDA® Granulated Sweetener, flour, vanilla and egg whites; stir well. Divide mixture evenly among the prepared mini muffin cups, pressing mixture into bottom and up sides of muffin cups.
Bake in the preheated 400 degree F (200 degrees C) oven until the edges are browned. Cool 2 minutes in the muffin tins on a wire rack. Remove from tins and cool completely on a wire rack.
Prepare lemon pudding mix according to package instructions using the milk. Spoon lemon mixture into each macaroon tartlet shell. Top with 2 teaspoons of whipped topping sprinkled with a pinch of toasted coconut.
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Want to turn your favorite dessert recipe into a less added sugar version? Simply select the type of SPLENDA® Product you want to use from the menu below, then the amount of sugar in your recipe. We'll tell you how much SPLENDA® Sweetener to use in place of sugar!
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