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
- 24 nonstick mini-muffin cups or individual tart molds
For the coconut crust
- Heaping 3/4 cup granulated 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 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.)
Chocolate Coconut Macaroon Pies VariationWith 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.
Originally published March 30, 2020