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.
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
- 20 M
- 45 M
- Makes 24 tartlets
Special Equipment: 24 nonstick mini-muffin cups or individual tart molds
IngredientsEmail Grocery List
- For the coconut crust
- For the ganache filling
- 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 Reviews
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.