RECIPE INSTRUCTIONS:

Macaroon tarts:

1. Combine the last 5 ingredients in a bowl; stir well. 
2. Divide mixture evenly into 12 muffin cups coated w/ cooking spray, pressing mixture into the bottom and up the sides of the cups. 
3. Bake at 400°F for 15 minutes, or until the edges are browned. 
4. Cool 2 min on rack, then remove from pan to cool completely. 

Filling: 

1. Lightly beat one egg in a small bowl and set aside. 
2. Combine sugar, cornstarch, and lemon rind in a saucepan; stir well. Gradually add water and lemon juice, whisking until blended. 
3. Bring to a boil over medium heat; cook 1 minute, stirring constantly.  
4. Gradually stir 1/4 of the hot lemon mixture into the egg; then add to the remaining lemon mixture, stirring constantly. 
5. Cook over medium heat for 1 minute or until thickened, stirring. Pour the mixture into a bowl and add food coloring if desired. 
6. Place plastic wrap on surface & chill.  
7. Once chilled, spoon 1T of lemon mixture into each macaroon tart shell. 
8. Top each with 1 tsp whipped topping and sprinkle with toasted coconut.