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Macaroon Tarts with Chocolate Ganache

Yields1 Serving

 Shells:
 2 cups flaked or shredded coconut, sweetened or unsweetened
 1/4 cup sugar
 2 egg whites
 Filling:
 3/4 cup heavy (whipping) cream
 1 cup chocolate chips or chopped dark chocolate
 chocolate eggs (optional)
1

Preheat the oven to 350F.

2

In a small bowl, stir together the coconut, sugar and egg whites. Spray a small tart pan or mini muffin pan with nonstick spray and press about a tablespoon of the coconut mixture into each, gently pressing into the bottom and up the sides. Bake for 10 minutes, or until golden. Set aside to cool, but use a thin knife to run around the edge of each and remove it from the pan while it's still warm.

3

To make the ganache, warm the cream in a small saucepan until steaming. Add the chocolate and let sit for a few minutes, then whisk until smooth. Spoon into the cooled tart shells and refrigerate until it firms up - top each with a chocolate egg.

4

Makes about 2 dozen tarts.