Chocolate Coconut Macaroon Pies

Recipe courtesy Gale Gand, ?Gale Gand's Short and Sweet" by Gale Gand and Julia Moskin, Clarkson N. Potter Publishers, 2004

Show: Sweet DreamsEpisode: Less is the New More

Rated: 4 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Cook Time:
15 min
Level:
Easy
Yield:
24 tartlettes

Times:

Prep: 30 min
Inactive Prep: 1 hr 0 min
Cook: 15 min
Total:: 1 hr 45 min

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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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Comments & Reviews

recipe Chocolate Coconut Macaroon Pies
Anonymous 12-24-2007
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Too hard
Rated: 3 stars out of 5

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....Read more
recipe Chocolate Coconut Macaroon Pies
Michele Albuquerque, NM 02-25-2007
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Yummy!
Rated: 4 stars out of 5

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!Read more
recipe Chocolate Coconut Macaroon Pies
Kendra Stamford, CT 04-11-2006
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Tasty but challenging!
Rated: 4 stars out of 5

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.Read more
recipe Chocolate Coconut Macaroon Pies
Charles Rockford, IL 04-01-2006
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Disappointed
Rated: 2 stars out of 5

I am a huge fan of Gale Gand. I have made several of her receipes and have never had a problem until this one. It is very... difficult to get the cups out of the muffin pan. Chilling the mixture, double greasing the non-stick muffin tins are all good ideas but they are not suggested in the receipe. The final product is awesome but it does not remotely resemble the picture in the book. This is not a simple dessert.Read more
recipe Chocolate Coconut Macaroon Pies
Andrea Brentwood, CA 08-19-2005
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Fantastic & Easy
Rated: 5 stars out of 5

My husband complained because he hates having sweets around- we had his friend over for dinner. The next morning when I... awoke they were all gone. They were very simple and easy to make!!Read more
recipe Chocolate Coconut Macaroon Pies
Anonymous 01-01-2005
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Yummy!!!
Rated: 5 stars out of 5

These were SO good. I added a 1/2 tsp of almond extract to the coconut mixture, since I saw that in other recipes. It was... very subtle, but a nice addition. I read the older reviews, so refrigerated the mixture first, and used silicone pans to help the shells not stick. I hadn't read the most recent reviews, but baking them longer would also help. In addition, the more egg white, the stickier it will be. I had used the weight, not volume measurement for the coconut, so that might make a difference too. I actually baked them less than instructed, since I think she used a different tart size. I used the tiny muffin size, which yielded about 2.5 times what is stated in the recipe. You definitely do need to press the cups down in the center as they come out of the oven, as they do puff up, I think Gale Gand mentioned that on her show (you can fit more chocolate in that way too). Funny, I thought of the same thing as the previous review -- I saved some to fill with lime curd that I will make today.Read more