Instructions: * Use only all-purpose flour in this recipe.

1. Mix flour, 3/4 cup margarine and the powdered sugar. Press about 1 teaspoon pastry evenly against bottoms and sides of ungreased tiny muffin cups. (Do not extend pastry over tops.)

2. Melt chocolate chips and 2 tablespoons margarine in double boiler over simmering water until chips and margarine are melted; remove from heat. Mix in sugar and syrup; beat in eggs.

3. Spoon 1 to 2 teaspoons of the chocolate mixture into each tart shell, fill to 3/4 full only. Sprinkle with pecans and coconut. Bake in preheated 350-degree oven for 20 to 25 minutes.

4. Cool for a few minutes.

Carefully remove from muffin cups with tip of knife. Cool completely. Top with sweetened whipped cream if desired.

Yield: About 50 miniature tarts.

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