I was captivated with the coconut almond shells in this recipe. They turned out to be delicate and delicious. My advice, follow the directions exactly because they are very fragile.
Shells will absorb moisture if left in the fridge, so I suggest covered in plastic wrap on a plate left on your counter for no more than 2 days. If you want to make them ahead of time, make the filling (store in fridge) and complete the first baking for the tart shells (store on counter), and about two hours before serving, fill the shells and do the final baking