Chocolate Coconut Macaroon Pies

These chocolate coconut macaroon pies take their inspiration from a fancy French pastry of sorts but couldn’t be easier to make. All it takes is a delicate 3-ingredient macaroon coconut crust filled with an easy 2-ingredient chocolate ganache.

Four chocolate coconut macaroon pies, each resting on a striped cocktail napkin.

These little chocolate coconut macaroon pies, with their toasted coconut crusts brimming with creamy dark chocolate, are like chocolate-dipped macaroons in reverse—lots of chocolate and a little coconut. The crust is so easy to make—just sugar, egg whites, and coconut—and it’s easier to work with than a pastry dough because there’s no need to roll it out, it stays wherever you press it, and it holds its shape well after baking.

 –Gale Gand and Julia Moskin

Chocolate Coconut Macaroon Pies

  • Quick Glance
  • (2)
  • 20 M
  • 45 M
  • Makes 24 tartlets
4.5/5 - 2 reviews
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Special Equipment: 24 nonstick mini-muffin cups or individual tart molds


  • For the coconut crust
  • For the ganache filling


Make the coconut crust

Preheat the oven to 350°F (175°C).

In a bowl, stir together the sugar, egg whites, and coconut until completely combined. Place a spoonful into each of 24 nonstick mini-muffin cups or individual tart molds and press the coconut into the molds to create little coconut cups. Bake until golden, 12 to 15 minutes. Let the coconut crusts cool completely in the pans and 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

Place the chocolate in a bowl. Heat the cream in a small saucepan just until bubbles appear and then pour it over the chocolate. 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.)

Pour the warm chocolate filling into the coconut crusts. 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. (These are best when devoured he same day they’re made.) Originally published April 21, 2003.

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    • With this brilliant macaroon-like tart crust, you may 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 nicely to this crisp, chewy, coconut-y crust. Say, Lemon Chess Pie, Banana Cream, or Classic Coconut Cream. Or, when that tart craving just can’t wait and you want something simpler, a dollop of your favorite flavor of jam.

    Recipe Testers' Tips

    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, while still warm.

    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 weren't 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.


    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


    1. Sounded great!
      Browned on top too fast, had to chisel them out in pieces from the non-stick mini muffin tins. But I’m not giving up!
      Would mini muffin tin liners not work? I’m thinking of trying for one tart and if it’s not successful then the rest will become macaroons.

      1. Hi Susan, another reader had issues with the little tarts sticking and these were the tips that I gave him. They worked for him; here’s hoping they work for you as well. “Let the shells cool completely before using the tip of a knife to gently pry them out. A plastic knife works great for this as one of our testers can attest. If you’ve tried this and they still stick, try cutting a little parchment circle to fit in the bottom of the pan and lightly grease this and the sides before pressing in the coconut mixture.”

        1. Thanks Beth! I tried several ways and in the end I had the most success with taking mini cupcake liners and trimming them down so only the bottom 1/2 was covered (I didn’t have parchment) then they lifted out nicely with the help of a knife. I’m making this for a gluten free baby shower. I think it’s going to look great!

          1. Perfect Susan! So glad you figured out a workable plan. Would love to see pictures of the little pies at the shower.

    2. Every time I make these they stick to the pan and I can’t get them out and yes I am using a non-stick pan. Does anybody know why this is happening?

      1. Hi Marc, a couple of suggestions; let the shells cool completely before using the tip of a knife to gently pry them out. A plastic knife works great for this as one of our testers can attest. If you’ve tried this and they still stick, try cutting a little parchment circle to fit in the bottom of the pan and lightly grease this and the sides before pressing in the coconut mixture.

    3. 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??

      1. 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?

    4. 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!!!

      1. 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!

    5. 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!

    6. 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?

      1. 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.


    7. 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

      1. 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.

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