Chocolate Coconut Macaroon Pies
- 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
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.
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 theyre still warm. Let set at room temperature at least 1 hour before serving, and serve them the same day they are made.
Recipe courtesy of Gale Gand, ?Gale Gand's Short and Sweet" by Gale Gand and Julia Moskin, Clarkson N. Potter Publishers, 2004