Macaroon-Peanut Butter-Chocolate Tartlets
2 cups flaked coconut
1 roll Pillsbury™ refrigerated peanut butter cookie dough
2 containers (8 oz each) mascarpone cheese
3/4 cup powdered sugar
1½ teaspoons Watkins™ Coconut Extract
1 cup Jif® Whips® Whipped Peanut Butter & Chocolate Flavored Spread
- Heat oven to 350ºF. Place Reynolds® Foil Baking Cups in 20 regular-size muffin cups. Line cookie sheet with Reynolds® Parchment Paper. Spread ½ cup of the coconut on cookie sheet. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Remove to plate to cool.
- In shallow bowl, place remaining 1½ cups coconut . Shape cookie dough into 20 (1½-inch) balls. Roll each ball in coconut, pressing coconut lightly into dough. With floured fingers, press balls in bottom and halfway up sides of muffin cups. Bake 10 to 16 minutes or until golden brown. Cool 3 minutes; remove from pans to cooling racks. Cool completely, about 15 minutes. Remove foil baking cups.
- In small bowl, beat 4 oz (½ cup) of the mascarpone cheese, ¼ cup of the powdered sugar and ½ teaspoon of the coconut extract with whisk until smooth; set aside.
- In large bowl, beat remaining 12 oz (1½ cups) mascarpone cheese, the chocolate spread, remaining ½ cup powdered sugar and remaining 1 teaspoon coconut extract with electric mixer on medium speed 1 to 2 minutes or until smooth. Spoon about 2 tablespoons chocolate mixture into each cookie cup. Top with 1 teaspoon mascarpone mixture; sprinkle with toasted coconut. Store covered in refrigerator.
Serving Size (1 of 20 tartlets), Calories 310 (Calories from Fat 190), Total Fat 21g (Saturated Fat 14g, Trans Fat 1g), Cholesterol 30mg, Sodium 170mg, Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 19g), Protein 4g; Percent Daily Value*: Vitamin A 6%, Vitamin C 0%, Calcium 4%, Iron 4%.