Pastry:

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

Mix all together. Place one heaping tablespoon of dough in ungreased muffin cup or one heaping teaspoon in miniature muffin cup. Press and shape to form pastry shell.

Makes 24 large or 48 small tarts.

Filling:

2 eggs
1 1/3 c. sugar
1 (7 oz.) pkg. coconut flakes

Beat eggs well. Add sugar and coconut flakes. Mix until thoroughly blended. Spoon filling, one tablespoon into large or one teaspoon into miniature, of each tartlet shell.

Bake at 375°F until filling is golden brown.