Recipe courtesy of Gale Gand
Show: Sweet Dreams
Total:
1 hr 45 min
Active:
30 min
Yield:
24 tartlettes
Level:
Easy

Ingredients

Directions

Special equipment: non-stick tartlet pans

Heat the oven to 350 degrees F. 

Mix the sugar, egg whites, and coconut together. Put a spoonful in each of 24 mini-muffin cups or individual tart molds. Press the dough into the molds to make little cups, with sides and a well for holding the chocolate filling. Bake until golden, about 30 minutes. Let cool completely in the pans, then gently remove. 

To make the filling, place the chopped chocolate in a small bowl. Heat the cream in a small saucepan just until boiling, then pour it over the chocolate and let it sit 1 minute then whisk gently to till glossy to melt the chocolate completely. 

Fill the tarts by pouring in the warm chocolate filling. Sprinkle a few pieces of chopped almond in the center of each tart while they're still warm. Let set at room temperature at least 1 hour before serving, and serve them the same day they are made.

Cook's Note

These little cups of toasted coconut, full of creamy dark chocolate, are like chocolate-dipped macaroons in reverse (lots of chocolate and a little coconut). I love the flavors together. The dough for coconut macaroons is so easy to make; just sugar, egg whites, and coconut. I was tempted to see what else it could do. Its easier to work with than a pastry dough because theres no rolling and it stays wherever you press it and holds its shape well after baking. The coconut shells can be baked up to 2 days in advance and kept at room temperature in an airtight container. The chocolate ganache can be refrigerated for up to 5 days; rewarm it in the microwave or in a bowl set over simmering water to make it pourable.

IDEAS YOU'LL LOVE

Coconut Macaroons

Recipe courtesy of Ina Garten

Macaroons

Recipe courtesy of Sherry Yard

Old Fashioned Coconut Custard Pie

Recipe courtesy of Nick Malgieri

Tamale Pie

Recipe courtesy of Ree Drummond

Chocolate Pie

Recipe courtesy of Ree Drummond

Coconut Cake

Recipe courtesy of Ina Garten

Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

Pecan Pie

Recipe courtesy of Trisha Yearwood

Chocolate Caramel Crunch Pie

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking