Coconut Crust
Ingredients:
- sweetened coconut - 2 2/3 cups
- egg whites - 2
Instructions:
Combine coconut and egg whites in a food processor fitted with a metal blade, pulse until well ground.
Lightly coat four - 4 inch tart pans with cooking spray. Firmly press coconut into pans. Bake in a preheated 350 degree oven for 15 - 20 minutes or until golden around the edges and set in the center. Remove from oven and carefully invert the tins immediately on a rack. Cool completely, fill with your favorite pudding, before serving top with Cool Whip.
