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.
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
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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By jojojad77_7732006
Ft. Myers, FL
on December 24, 2007
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I discovered that you cannot let them cool. Start working on getting the tart shells out of the pan while they're still warm. Work around the edges with a knife, then use a teaspoon to get them out gently. The cooler they are, the harder it is to get them out of the pan! The last one needed a jackhammer. I have crumbs all over the counter and wall to show for my efforts. Too much trouble to deal with on Christmas Eve....
By Greenchile63
Albuquerque, NM
on February 25, 2007
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I agree with the previous review about the cooking time. I suggest that you cook them longer than the recipe states and let them cool down completely before you take them out of the pan. The crispy ones came out easier than the soft ones did. If the coconut sticks, you can re-mold the bottoms while still warm, and once you fill with chocolate you don't notice it.
Everyone loved them!
By kendra.morton_3...
Stamford, CT
on April 11, 2006
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While the flavor of these treats is delicious (the chocolate ganache is to die for!, like other reviewers, I had difficulty with the "dough" part. It puffed up in the oven, ruining the cup-like shapes I had worked so hard to make. I also sprayed my muffin tins and then let the cups sit for a day before removing them, but still had a tough time getting them out without breaking them. I think I'll save this recipe but only for the ganache which came out so well - the coconut part just isn't worth the trouble.
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