Chocolate Coconut Macaroon Pies
- Level: Easy
- Total: 1 hr 45 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 15 min
- Yield: 24 tartlettes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 140
- Total Fat
- 9 g
- Saturated Fat
- 7 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 7 mg
- Sodium
- 14 mg
- Level: Easy
- Total: 1 hr 45 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 15 min
- Yield: 24 tartlettes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 140
- Total Fat
- 9 g
- Saturated Fat
- 7 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 7 mg
- Sodium
- 14 mg
Ingredients
Directions
Special 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.
Cook’s Note
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.
