These simple macaroon crusts are filled with vanilla-flavored whipped cream for a simple-yet-delicious treat.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Coat 12 two-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.

Reviews (3)

18 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
05/10/2009
I made these with a custard filling with fresh fruit drizzled with dark chocolate. It was delish!
Rating: Unrated
05/10/2009
That's exactly what I thought. Chocolate ganache or lemon curd would be wonderful in these.
Rating: Unrated
05/10/2009
I made these and used chocolate pudding as my filler. Also llemon makes a good filler
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