Chocolate Coconut Macaroon Pies

Total Time:
1 hr 45 min
Prep:
30 min
Inactive:
1 hr
Cook:
15 min

Yield:
24 tartlettes
Level:
Easy

Ingredients
  • Heaping 3/4 cup sugar
  • Scant 1/2 cup egg whites (from about 3 eggs)
  • 3/4 pound (scant 2 1/2 cups) sweetened flaked or desiccated coconut (not shredded)
  • 1/2 cup heavy cream
  • 8 ounces semisweet chocolate, chopped
  • A few toasted almonds, chopped
  • Equipment: non-stick tartlet pans
Directions

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. It’s easier to work with than a pastry dough because there’s 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.

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.


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