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
- 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
- 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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Chocolate-Coconut Macaroon Pies Recipe © 2003 Gale Gand and Julia Moskin. Photo © 2003 Tim Turner. All rights reserved.