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.
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 cups
- For the ganache filling
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, 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 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