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.