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

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  • 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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