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
Equipment
- 24 nonstick mini-muffin cups or individual tart molds
Ingredients
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
Instructions
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.)
Notes
Chocolate Coconut Macaroon Pies Variation
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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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
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.
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.”
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!
Perfect Susan! So glad you figured out a workable plan. Would love to see pictures of the little pies at the shower.
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?
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.
Beth thanks for the tips they worked.
Wonderful Marc!