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
TOTAL TIME: 1 hr 45 min
Prep: 30 min
Inactive Prep: 1 hr
Cook: 15 min
YIELD: 24 tartlettes
LEVEL: Easy

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
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      Directions

      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.
      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.

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      3

      Newest Ratings and Reviews

      Read all 2 reviews

      • on March 29, 2012

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        I love love love this recipe. I have family members that need gluten free recipes and this fit the bill wonderfully. The key for me to get the coconut shells out beautifully was a silicone tartlet pan. I removed them from the oven when the top was golden brown and the bottom of the tartlet was just set and dry, let them cool for 5 minutes then I flipped them over with a cooling rack on the top. I tapped the pan on each tartlet..... and yes! they came out perfectly! Cooking time varied from 20 minutes to 30 minutes on a humid Kansas day. Yummy!

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      • on February 05, 2012

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        So disappointed!! The shells stuck so badly to my mini muffin pan it almost ruined it! I was worried that the shells might stick as there is no fat in the "dough". I was right! And, the outsides of the shells were dark before the centers were done! (I used a convection oven and had to take them out at 25 minutes! I did use a non-stick pan...wasn't going to make any difference! Although they stuck and had to be pried out of the cups, they still tasted good. I don't want to risk ruining my pan again, so I don't think I will even try to grease the cups- I am going to try and do a bar style with this recipe idea. Thin shortbread crust on the bottom, followed by the coconut mixture, then ganache on top, and finally sprinkled sliced almonds. I hope it will turn out better that way!

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