Mini Lime Tartlets with Macaroon Crust

Preheat oven to 350°F. Spray the bottom and sides of the cups of a muffin tin with nonstick cooking spray.

In a large bowl, stir together the sweetened condensed milk, egg white, vanilla, and salt until well combined. Gently fold in the coconut using a rubber spatula.

Divide the mixture evenly between the prepared muffin tins, using your fingers to evenly press the mixture into the bottom and up the sides of each tin.

In a large bowl, use an electric mixer to beat the egg yolks and sweetened condensed milk until light and fluffy, about 5 minutes. Beat in the juice, zest, and salt until combined.

Pour the filling on top of the coconut crust, filling each tin to just below the top of the crust. (Be careful not to overfill.)

Loosely cover the muffin pan with foil and bake for about 13-15 minutes, or until the filling is set. Remove the foil and bake for 2-3 more minutes, or until the coconut is lightly golden. Allow the tartlets to cool in the pan for 2 minutes, then remove to a wire rack to cool completely. Refrigerate the tarts for at least an hour before serving.

Chill the mixing bowl and beater of a stand mixer in the refrigerator for 10-15 minutes.

When chilled, attach the bowl and beater to the stand mixer. Beat the cream and sugar on low speed for about 15 seconds to incorporate. Then increase the speed to high, and beat until soft peaks form. (The amount of confectioners' sugar will depend on your desired level of sweetness.)

Before serving, dollop the whipped cream on top of the chilled tartlets, and garnish with lime zest.