Coconut Macaroon Tartlets
Try these chocolate-filled bite-size wonders, which make clever use of shredded coconut to form the crust, for a delicious, unique Passover dessert. This recipe was adapted from "Martha Stewart's Pies and Tarts."
For the Crust
- 1 1/2 cups shredded unsweetened coconut
- 2 large egg whites
- 1/4 cup sugar
For the Ganache
- 1/2 cup semisweet chocolate, finely chopped
- 1/3 cup bittersweet chocolate (60 percent cacao), finely chopped
- 1/2 cup heavy cream
- 1 1/2 teaspoons honey
- 1/8 teaspoon coarse salt
- 1/4 teaspoon pure vanilla extract
For the Topping
- 1 cup heavy cream
- 1 vanilla bean, halved lengthwise
- 1/4 cup toasted shaved coconut, for garnish
Make the crust: Preheat oven to 350 degrees.
In a large bowl, combine coconut, egg whites, and sugar until mixture holds together when squeezed.
Form 1 heaping tablespoon coconut mixture into a ball. Press ball into a 2-inch brioche or tartlet tin (or mini muffin cup), making a thumbprint in the center and pressing out so mixture forms a 1/4-inch-thick crust. Repeat with remaining coconut mixture. Place tins on rimmed baking sheet.
Bake crusts until golden brown, about 25 minutes. Set crusts aside until cool enough to handle. Unmold crusts onto a wire rack to cool completely.
Make the ganache: Place both chocolates in a heatproof bowl; set aside. In a small saucepan, combine cream, honey, and salt; bring to a boil over medium-high heat. Pour cream mixture over chocolate and let stand until chocolate is melted, about 5 minutes. Whisk to make smooth.
Strain chocolate mixture through a fine mesh sieve into a medium bowl; stir in vanilla extract. Pour ganache into baked tartlet shells, spreading with a spatula to make smooth.
Make the topping: Pour cream into a chilled mixing bowl. Scrape vanilla seeds into cream; reserve pod for another use. Whisk until soft peaks form. Top ganache with whipped cream; top with toasted shaved coconut and serve.