PASTRY:

2 1/3 c. all-purpose flour
1/2 tsp. salt
2/3 c. sugar
1 1/3 c. butter, softened
2 eggs, well beaten

FILLING:

2 eggs
1 1/3 c. sugar
7 oz. pkg. flaked coconut

PASTRY: Sift flour with salt and 2/3 cup sugar. Cut in butter until mixture resembles coarse crumbs. Stir in beaten eggs and blend well. Knead dough slightly. Cover and refrigerate about 20 minutes. Preheat oven to 375 degrees.

For each tartlet, place 1 heaping tablespoon dough in ungreased muffin cup. Press and shape to form pastry shell. Spoon 1 tablespoon filling into each tartlet shell. Bake at 375 degrees for 22 to 24 minutes until filling is golden brown. Cool slightly before removing tartlets from pans.

FILLING: Beat eggs well. Add sugar and coconut. Mix until thoroughly blended. Fill pastry shells as directed above.