These tartlets are like reverse chocolate macaroons; This recipe is fast and simple to make yet it comes out looking elegant and tasting great!INGREDIENTS:
¾ cup sugar
3 egg whites
2½ cups sweetened flaked coconut
8 oz bittersweet chocolate
½ cup cream
PREPARATION:
Preheat the oven to 350 F. Stir together the sugar, egg whites, and coconut. Grease very well 24 mini-muffin cups, silicone molds, or tartlet pans. Place a dollop of coconut mixture in each cup and gently press up the sides of the muffin cups. Bake the coconut shells 12-25 minutes, until golden. Run a knife around the edges of the shells and let cool completely in the pans, then carefully remove them (they will stick a bit).
Chop the chocolate and place it in a medium bowl. In a saucepan, heat the cream to a simmer, then pour over the chocolate. Stir until melted and smooth. Place a bit of chocolate in each coconut shell.
You can use the coconut scraps that will inevitably have broken off some of your shells for garnish, or garnish with some toasted almonds.
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