1 egg, lightly beaten
3/4 c. sugar
1 tbsp. plus 2 tsp. cornstarch
1/2 tsp. grated lemon rind
1/3 c. water
1/3 c. fresh lemon juice
2 drops yellow food coloring (optional)
Macaroon Tart Shells

Place egg in a small bowl; set aside. Combine sugar, cornstarch, and lemon rind in a saucepan; stir well. Gradually add water and lemon juice; stir with a wire whisk until blended. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Gradually stir one fourth of hot lemon mixture into egg; add to remaining lemon mixture, stirring constantly. Cook over medium heat 1 minute or until thickened, stirring constantly. Pour mixture into a bowl; stir in food coloring, if desired. Place plastic wrap on surface, and chill. Spoon 1 Tbsp. plus 1 tsp. lemon mixture into each Macaroon Tart Shell. Top each with 2 tsp. whipped topping, and sprinkle with 1/2 tsp. toasted coconut.

Yield 1 dozen.

Macaroon Tart Shells:

2 c. flaked sweetened coconut
1/2 c. sugar
1/4 c. plus 2 tbsp. flour
1 tsp. vanilla
2 egg whites
vegetable cooking spray

Combine first 5 ingredients in a bowl; stir well. Divide mixture evenly among 12 muffin cups coated with cooking spray, pressing mixture into bottom and up sides of muffin cups.

Bake at 400°F for 15 minutes or until edges are browned. Cool 2 minutes in pan on a wire rack. Remove from pan, and cool completely on a wire rack.

Yield: 1 dozen.