Preheat your over to 350F.
In a medium bowl peel, core and chop up the apples into bite-sized pieces (I like mine really small).
Toss with the lemon juice, maple syrup, cinnamon and nutmeg and set aside. If you want your apples to be very soft and syrupy in the final product, simmer them in a pot over medium heat for 8-10 minutes. Mine were soft but not quite your general syrupy apple pie filling and I liked it just fine.
In another bowl, combine the oats, margarine, maple syrup, flour and coconut (if using).
Mix or knead until everything is combined and the same consistency.
Oil the middle 6 cups of your cupcake tin and press crust into the cups and up the sides. Leave a little bit to put on top.
Fill your crust cups with filling to the very top. Flatten silver dollar sized circles of leftover crust mix and place on on top of each tartlet.
Cook for 25-30 minutes on the middle rack of your oven. Tartlets are done when the tops are slightly brown and the filling is a little bit gooey. Let cool for 5-10 minuets and go around the edges of the cups to loosen your tartlets so they come out.
Eat and enjoy!