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 theyre still warm. Let set at room temperature at least 1 hour before serving, and serve them the same day they are made.