1. Preheat your oven to 350°F or 175°C.

2. In a medium-sized bowl, combine shredded coconut with yellow food coloring. Mix until the coconut has an even tint.

3. Place pre-made tart shells on a baking sheet and fill each shell with a small amount of the colored coconut mixture.

4. Bake the shells in the oven for 10 to 12 minutes, or until they're lightly golden.

5. Let the shells cool down completely on a wire rack.

6. In a separate large bowl, whip heavy whipping cream until stiff peaks form. This should take a few minutes.

7. Spoon the whipped cream into the cooled tart shells, leaving a small border around the edges.

8. Arrange marzipan candies on top of the whipped cream, followed by a few fresh raspberries and a sprig of lemon balm.

9. Refrigerate the tarts for at least 30 minutes before serving.