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Coconut Crust: Preheat the oven to 375°F. Coat a nonstick mini muffin pan with nonstick spray, set aside.
In a large bowl mix together the coconut, sugar, flour, vanilla and egg whites until evenly combined.
Spoon 1 tablespoon of the coconut mixture into each liner or cup. Press the coconut mixture into the bottom and up the sides to form a thin crust.
Bake for 12 – 13 minutes or until the edges are lightly browned, watching carefully not to burn. Transfer pan to a wire rack.
Lemon Filling: Reduce oven temp to 350°F.
In a medium bowl stir together the yolks, sweetened condensed milk, and lemon juice until smooth. Spoon the filling into the warm crusts, enough to fill the cup, but not overflow. You will have a little leftover filling.
Bake for 10 minutes. Allow the tassies to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. If you did not use a liner, run a butter knife around the sides to loosen from the pan.