Chocolate-Coconut Macaroon Pies

The “dough” for the coconut macaroons pies is so easy to make — just sugar, egg whites, and coconut—that I was tempted to see what else it could do. It’s easier to work with than a pastry dough because there is no need to roll it out, it stays wherever you press it, and it holds its shape well after baking.

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.–Gale Gand and Julia Moskin

LC Oh, the Fillings You'll Know!

You realize that with this brilliant macaroon-like approach to a tart crust, you could never roll out another pastry crust again, if you’re so inclined. Virtually any pie filling that could stand a sprinkle of toasted coconut would snuggle up to this crisp, chewy, coconutty crust. Say, Lemon Chess Pie, Banana Cream, or Classic Coconut Cream. Even, when that tart craving just can’t wait, a simple dollop of chocolate mousse or your favorite flavor of jam.

Special Equipment: 24 nonstick mini-muffin cups or individual tart molds

Chocolate-Coconut Macaroon Pies Recipe

  • Quick Glance
  • 20 M
  • 45 M
  • Makes 24 tartlets

Ingredients

  • For the coconut cups
  • Heaping 3/4 cup sugar
  • Scant 1/2 cup egg whites (from about 3 large eggs)
  • Scant 2 1/2 cups sweetened flaked coconut, such as Baker’s
  • For the ganache filling
  • 8 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • A few toasted almonds, chopped

Directions

  • Make the coconut shells
  • 1. Preheat the oven to 350°F (175°C).
  • 2. Stir the sugar, egg whites, and coconut together until completely combined. Place a spoonful into each of 24 nonstick mini-muffin cups or individual tart molds and press the “dough” into the molds to create little coconut cups. Bake until golden, 12 to 15 minutes. Let the coconut cups cool completely in the pans, then gently remove. You may need to run a knife around the rim of the cups to loosen. (The coconut cups can be kept at room temperature in an airtight container for up to 2 days.)
  • Make the ganache filling
  • 3. Place the chocolate in a bowl. Heat the cream in a small saucepan just until boiling, then pour it over the chocolate and let it rest for just 1 minute. Whisk gently until the chocolate is completely melted, and then keep whisking until the mixture is smooth and glossy. (The ganache can be covered with plastic wrap pressed directly against its surface and refrigerated for up to 5 days; rewarm the ganache in the microwave or in a bowl set over simmering water until it’s pourable.)
  • 4. Pour the warm chocolate filling into the coconut cups. Sprinkle a few pieces of chopped almond in the center of each while they’re still warm. Let the macaroon pies set at room temperature for at least 1 hour before serving. Best when served the same day they are made.
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Comments
Comments
  1. Testers Choice says:

    [Cindi Kruth] These perfectly adorable, couldn’t-be-simpler tarts are just right when you want a “little something” after dinner or even as part of an assortment on a dessert tray. The hardest part is waiting for them to set. We didn’t, and I can say they are just as delicious, if a little messier, warm

  2. Testers Choice says:

    [Pamela Hetherington] This was one of those rare recipes where my finished product looked exactly like those in the photos—and, even better, tasted as good as they looked. The combination of the coconut and chocolate was delicious, as evidenced by their rapid disappearance from the cooling rack. Although the shells were not the easiest of things to remove from the tins, the tip about using a plastic knife really helped. This is definitely a recipe to keep and, more importantly, use on a regular basis

  3. betsy Kreuter says:

    OMG! I cannot wait to try this recipe! It looks fantastic. How could you not like this combination!

  4. Julia E says:

    I think I might be able to eat at least 10 of these. YUM!!!!!! Thanks for posting the recipe.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      You’re quite welcome, Julia E. They are adorable, not to mention rather addictive…

  5. Zanne says:

    I can’t wait to try these little lovelies. But, I have 2 questions: Since you’re using sweetened coconut, do you really need all the extra sugar? And do you need special tart pans? I have some ceramic muffin pans – would lining each cup with parchment do the trick?
    They’re also GF! Thanks

    • David Leite says:

      Hi, Zanne. You might be able to reduce the sugar a bit, but it adds stability to the crust when it bakes. I think parchment in small muffin tins might be a bit unwieldy, but worth a try. Certainly these will be much larger than these mini tarts.

  6. nakedbeet says:

    Does the ganache firm up once you put it into the tarts? I’m wondering how well these would travel (ny to ct) if already filled up and kept cool? Or do you think the macaroon crust would not be at it’s best chilled and then warm again?

    • Cindi says:

      Hi nakedbeet,

      As with coconut macaroon cookies, it’s best not to refrigerate these shells because they can pick up moisture and become less crisp, but they won’t be ruined if not held too long. The filling, being basically ganache, can be kept in the refrigerator for several days or at room temperature for one day. Simply rewarm it and fill the crusts before traveling. The ganache will set in an hour or two. The time it takes to get from NY to CT perhaps.

      You can also keep the filled tarts for a day or so at room temperature. Yes, there is cream in the filling, but as all cream in the U.S. is pasteurized, most of it ultrapasteurized, this is not a risk. Cream at room temperature with a little buttermilk is, in fact, how to make creme fraiche at home. The chocolate does a bit of the same. It’s not as acidic, of course, but there’s more of it. I view this as the same decision as whether or not to refrigerate fruit pies. For a day, I prefer room temperature for optimum flavor and texture. For longer, the refrigerator is safer.

      For travel: These are a bit delicate, but because they are small they are not too hard to package for easy traveling. If you can set them back into the muffin tin you molded them in they will be quite secure. Perhaps with a little doily or even a cupcake liner so you can remove the filled pies easily. Then just find a plastic container or box that will allow you to keep the pies from sliding around (plain popcorn is a great cushioning material for food that has to travel ) and you should be fine.

      Cindi

  7. Anonymous says:

    ah, good plan to use the spray..thanks

  8. Cindi says:

    Hi nakedbeet,

    As with coconut macaroon cookies, it’s best not to refrigerate these shells because they can pick up moisture and become less crisp, but they won’t be ruined if not held too long. The filling, being basically ganache, can be kept in the refrigerator for several days or at room temperature for one day. Simply rewarm it and fill the crusts before traveling. The ganache will set in an hour or two. The time it takes to get from NY to CT perhaps.

    You can also keep the filled tarts for a day or so at room temperature. Yes, there is cream in the filling, but as all cream in the U.S. is pasteurized, most of it ultrapasteurized, this is not a risk. Cream at room temperature with a little buttermilk is, in fact, how to make creme fraiche at home. The chocolate does a bit of the same. It’s not as acidic, of course, but there’s more of it. I view this as the same decision as whether or not to refrigerate fruit pies. For a day, I prefer room temperature for optimum flavor and texture. For longer, the refrigerator is safer.

    For travel: These are a bit delicate, but because they are small they are not too hard to package for easy traveling. If you can set them back into the muffin tin you molded them in they will be quite secure. Perhaps with a little doily or even a cupcake liner so you can remove the filled pies easily. Then just find a plastic container or box that will allow you to keep the pies from sliding around (plain popcorn is a great cushioning material for food that has to travel ) and you should be fine.

    Cindi

  9. I am making 100 of these little gems right now for my teenager’s staff appreciation luncheon tomorrow. Am having issues with removal. Will clean & spray the pan (new non-stick mini muffin pan) for the next batch. Wish me luck, as I will have to eat all of the mistakes to save my reputation!

  10. Decadent Indulgence in each bite. Relatively easy to make and assemble. Here’s my take.

    Chocolate-Coconut Macaroon Pies

  11. I made the shells yesterday but I must have done something wrong! The egg whites puffed up in the middle. I cut out the middle but by then I couldn’t get them out of the tin and the bottoms weren’t browned enough that they would hold a filling. While they taste yummy I don’t know what to do with with my messed up shells. I thought of just combining and pressing into a pie pan and use it that way?
    Anyway I would love to try these again so if you know what I could do differently on the shells I would be much obliged!!!

    • Beth Price, LC Director of Recipe Testing says:

      Hi Lynetia, I spoke with Cindi, one of our baking experts, and she suggested the following; 1. Make sure the pan is non-stick or line with parchment or non-stick Reynolds wrap. 2. Combine the mixture thoroughly, but do not beat it. You don’t want to incorporate air. 3. Press it firmly into the pans. 4. Make sure the bottoms have browned before removing the tart shells from the oven. If the sides or top edges are browning faster than the bottoms, cover the top with some foil and/or move the pan to a lower shelf in the oven. 5. Make sure the shells are completely cooled before attempting to remove them. If, when trying a new batch, they start puffing up again, remove the pan from the oven and press the centers down with the back of a spoon (may need to lightly oil) then return the shells to the oven.
      Hope this helps!

  12. Kimberly Bashor says:

    Instead of using muffin or mini-muffin tins, could you do this in a pie plate? Would the ganache filling set up enough to cut into nice pie slices??

    • Beth Price says:

      Hi Kimberly, the ganache does set up nicely but without having made this in a normal sized pie plate, I’m reluctant to speculate how easily it would slice. The little tarts are so much fun, why not try them first?

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