Recipe courtesy of Gale Gand

Chocolate Coconut Macaroon Pies

  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 24 tartlettes
Share This Recipe

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

Directions

Special equipment:
non-stick tartlet pans
  1. Heat the oven to 350 degrees F. 
  2. 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. 
  3. 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. 
  4. 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.

Choose a topic to find related recipes.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …