Print Recipe

Macaroon Butterscotch Tartlets

Macaroon Butterscotch Tartlets

Filled with a creamy mixture that includes evaporated milk and butterscotch flavored morsels, and paired with the sweet crunch of a coconut crust, these delicious hand-held desserts will surely satisfy.



  • 2/3 cup (5 fluid ounce can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2/3 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract

Coconut Crust

  • 1 1/2 cups all-purpose flour
  • 1 cup plus two tablespoons sweetened flaked coconut, divided
  • 2 tablespoons granulated sugar
  • Pinch salt
  • 1/2 cup (1 stick) butter, cut into small pieces
  • 1 to two tablespoons water, divided
SAVE NOW! Shop this week's best deals. From cookie mixes, to baking ingredients, to kitchen tools. These are the very best deals being offered at The Prepared Pantry.


  1. Butterscotch Filling: Whisk together evaporated milk, water and cornstarch and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to thicken. Remove from heat.
  2. Stir in morsels, butter and vanilla extract until smooth. For a smoother sauce, strain through metal strainer.
  3. Refrigerate for 1 hour.
  4. Coconut Crusts: Heat oven to 375 degrees F. Grease 12, 2 1/2-inch muffin cups. Line small baking sheet with foil.
  5. Place flour, 1 cup coconut, sugar and salt in food processor fitted with metal blade. Process until finely chopped.
  6. Add butter and 1 tablespoon water and pulse until fine crumbs are formed.
  7. Divide mixture evenly between muffin cups and press onto bottom and halfway up sides. Pierce bottom of each crust several times.
  8. Bake crusts for 15 minutes or until light brown around edges, re-piercing bottoms of crusts after 8 minutes.
  9. While baking the crust, toast remaining 2 tablespoons coconut on prepared baking sheet in same oven for 8 minutes or until light golden brown.
  10. Cool coconut crusts in cups and toasted coconut completely on wire racks.
  11. To serve, remove crusts from pans to serving platter with tip of knife.
  12. Spoon a heaping measuring tablespoon of Butterscotch Filling into each crust.
  13. Top with toasted coconut.

Prep: 10 min | Cooking: 20 min | Yields: 12 tartlets


Recipe and photo credit: and Nestlé®

Food Advertisements by


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.