Make the coconut filling

Add the water and brown sugar to a heavy-bottomed saucepan over low heat.

Cook until the sugar dissolves and forms a syrup.

Add the grated coconut and nutmeg. Cook for about 10 minutes, stirring occasionally.

Add the butter and stir until completely melted and incorporated.

Remove from the heat and set aside to cool completely.

Make the pastry shells

Preheat the oven to 350°F.

Sift the flour and salt together in a large bowl.

Cut the shortening and margarine into the flour mixture until incorporated.

Gradually add the cold water and mix until a dough forms.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

On a lightly floured surface, roll the dough to about ¼-inch thick.

Using a 4-inch round cutter or glass, cut circles from the dough. Pinch around the edges of each circle to create a raised border. If using small tart pans, press the dough into the pans and trim away any excess.

Place the pastry shells on an ungreased baking sheet and bake for 15 minutes.

Remove from the oven and carefully spoon the cooled coconut filling into each shell.

If using, place half a maraschino cherry in the center of each gizzada.

Return to the oven and bake for another 20 minutes.

Transfer to a wire rack and allow to cool before serving.