These simple macaroon crusts are filled with vanilla-flavored whipped cream; fresh fruit would also be delicious.
- Servings: 4
Photography: Dana Gallagher
Source: Martha Stewart Living, December/January 1998/1999
- 1 1/2 cups shredded unsweetened coconut
- 2 large egg whites
- 1/4 cup sugar
- 1 cup heavy cream
- 1 vanilla bean, split in half lengthwise
- 1/2 ounce crystallized ginger, finely chopped
- Vegetable-oil cooking spray
Heat oven to 350 degrees. In a large bowl, combine the coconut, egg whites, and sugar. Mix until the mixture holds together when you squeeze it in the palm of your hand.
Coat twelve 2-inch brioche or tartlet tins with cooking spray. Form 1 heaping tablespoon coconut mixture into a ball. Press ball into a tin, making a thumb print in the center and pressing out so mixture forms a 1/4-inch-thick "crust." Repeat with remaining coconut mixture and tins. Place tins on an unlined baking sheet.
Bake crusts until golden brown, about 25 minutes.
Remove baking sheet from oven, and let crusts cool slightly. Turn out crusts onto a wire rack, and let cool completely.
Pour cream into a chilled mixing bowl. Scrape vanilla seeds into cream; reserve pod for another use. Whisk until soft peaks form. Fill each crust with whipped cream; garnish with crystallized ginger. Serve.