Coconut Tarts

12 (2 inch) frozen mini tart shells

¼ cup melted butter

¼ cup white sugar

1 egg

2 teaspoons evaporated milk

1 teaspoon vanilla extract

1 cup flaked coconut

2 tablespoons strawberry jam

Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.

Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.

Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.