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.

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

Four chocolate coconut macaroon pies, each resting on a striped cocktail napkin.
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.
Gale Gand and Julia Moskin

Prep 20 mins
Cook 25 mins
Total 45 mins
24 servings
139 kcal
4.50 / 2 votes
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  • 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.)
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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.

Show Nutrition

Serving: 1pieCalories: 139kcal (7%)Carbohydrates: 16g (5%)Protein: 2g (4%)Fat: 8g (12%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 7mg (2%)Sodium: 37mg (2%)Potassium: 98mg (3%)Fiber: 2g (8%)Sugar: 13g (14%)Vitamin A: 78IU (2%)Vitamin C: 1mg (1%)Calcium: 10mg (1%)Iron: 1mg (6%)

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


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  1. 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!

  2. 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.


  3. 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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