Macaroon-Peanut Butter-Chocolate Tartlets

Recipe courtesy of Pillsbury Kitchens, Bake-Off Contest 47, 2014, Brenda Watts, which can be found on https://www.pillsbury.com/recipes/macaroon-peanut-butter-chocolate-tartlets/0d8a5d91-c3d8-4293-8eb1-fab96a4fe0ed. The recipe below is Tanya Arnolds changes to the original Pillsbury Kitchens recipe.

Servings

Ingredients

4 cups flaked coconut
1 package of 24 Reece's™ refrigerated peanut butter cookie dough Purchased at Publix Grocery. I'm not sure Pillsbury currently sells refrigerated peanut butter cookie dough rolls, therefore I substituted Reece's brand refrigerator peanut butter cookie dough. The package is divided into 24 1 1/2-inch squares.
2 containers 8 oz each mascarpone cheese
1 cup powdered sugar
1 ½ teaspoons Coconut Extract
1 cup Jif® Whips Whipped Peanut Butter and Chocolate Flavored Spread I substituted 'Since 1998 Peanut Butter & Co.' brand Peanut Butter and Chocolate Spread which I purchased at Publix Grocery.
1 teaspoon Siesta Key Toasted Coconut Rum
1/4 cup peanut butter

Instructions

Heat oven to 350°F. Place Reynolds® Foil Baking Cups in 24 regular-size muffin cups. Line cookie sheet with Reynolds® Parchment Paper. Spread 1 1/2 cup of the coconut on cookie sheet. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Remove to plate to cool.
In shallow bowl, place remaining 2 1/2 cups coconut. Remove the cookie dough squares from package and generously roll the squares in coconut, pressing coconut into dough. With floured fingers, press squares in bottom and halfway up sides of muffin cups. (Dipping the back end of an ice cream scoop also works well.) Bake 10 to 16 minutes or until golden brown. Cool 3 minutes; remove from pans to cooling racks. Cool completely, about 15 minutes. Remove foil baking cups.
In small bowl, beat 4 oz (1/2 cup) of the mascarpone cheese, 1/2 cup of the powdered sugar, 1/2 teaspoon of the coconut extract and 1 teaspoon of Siesta Key Toasted Coconut Rum with whisk until smooth; set aside.
In large bowl, beat remaining 12 oz (1 1/2 cups) mascarpone cheese, the chocolate spread, peanut butter, remaining 3/4 cup powdered sugar and remaining 1 teaspoon coconut extract with electric mixer on medium speed 1 to 2 minutes or until smooth. Spoon about 1 1/2 to 2 tablespoons chocolate mixture into each cookie cup. Top with 1 teaspoon mascarpone mixture; generously sprinkle with toasted coconut. Store covered in refrigerator.