- 2 cups crumbled soft coconut macaroons (about 12 cookies)
- 1 cup ground almonds
- 3 tablespoons butter, melted
- 1/2 cup heavy whipping cream
- 1 package (8 ounces) reduced-fat cream cheese, softened
- 1/4 cup plus 2 tablespoons honey, divided
- 2 teaspoons orange juice
- 1/4 teaspoon almond extract
- 1/4 cup apricot preserves
- 2 medium mangoes, peeled and thinly sliced
- 2 tablespoons lemon juice
- 1/2 cup sliced fresh strawberries
- 1/2 cup fresh blackberries
- Preheat oven to 350°. Place cookies, almonds and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet.
- Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack.
- For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and 1/4 cup honey until combined. Beat in orange juice and extract. Fold in whipped cream. Spread over crust.
- For glaze, in a small saucepan, mix preserves and remaining honey. Cook and stir over low heat until melted; press through a strainer. Toss mangoes with lemon juice. Arrange mango slices over filling; add strawberries and blackberries to form the eyes and mouth. Brush with glaze. Store in the refrigerator.
Nutrition Facts1 piece: 311 calories, 18g fat (9g saturated fat), 39mg cholesterol, 155mg sodium, 34g carbohydrate (26g sugars, 3g fiber), 6g protein.
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