A rich chocolate variation on traditional almond or coconut macaroons, these cookies add butter and egg for a rich, chewy treat.

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Recipe Summary test

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
16
Yield:
16 tartlets
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
CRUST:
FILLING:

Directions

Instructions Checklist
  • PREHEAT oven to 350 degrees F. Spray sixteen mini-muffin pan cups with non-stick cooking spray.

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  • FOR CRUST: COMBINE coconut, sugar and egg whites in large bowl; mix well for 2 to 3 minutes. Press 1 tablespoonful coconut mixture on bottom and up sides of each cup. Place muffin pans on baking sheet(s).

  • BAKE for 13 to 16 minutes or until tarts begin to brown. Cool in pans for 5 minutes. Remove from pans onto wire rack. Cool completely.

  • FOR FILLING: BEAT butter in small mixer bowl at medium speed for 1 to 2 minutes or until creamy. Continue beating, gradually adding powdered sugar alternately with whipping cream and almond extract, scraping bowl often for 1 to 2 minutes or until light and fluffy. Add corn syrup; mix well. Stir in melted chocolate. Place filling in pastry bag fitted with star tip. Pipe filling evenly into coconut crusts. Garnish with almonds.

Nutrition Facts

191 calories; protein 2.1g; carbohydrates 20.7g; fat 12.1g; cholesterol 10.2mg; sodium 32.2mg. Full Nutrition
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Reviews (7)

Rating: 5 stars
10/11/2002
This was so quick and easy and absolutely delicious! Read More
(3)
Rating: 5 stars
11/19/2004
This recipe was quite a bit of work, but well worth it! It was such a hit that my mother-in-law has requested I make them for the holidays again this year. They "show" well, and taste great! I highly recommend! Read More
(2)
Rating: 3 stars
01/03/2005
I thought this recipe was way too much work for the results. The coconut cups stuck so badly in the pans that we ate the first batch of cups like macaroons. The second batch stuck as well, but I had better luck getting them out without ripping them to shreds. Don't get me wrong, it tasted great. But just too much work. Read More
(2)
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Rating: 4 stars
01/07/2004
Very good, but a lot of work. Maybe doubling the recipe would make the work worthwhile. I had a little trouble getting the coconut cups out of the muffin pan. Read More
(2)
Rating: 4 stars
04/20/2006
these taste great! i didn't have a mini muffin pan, so i used parchment paper on a cookie sheet and created a little "well" inside the dollop of coconut mixture. so i didn't have the problem with the sticking. they still look cute, just a little more rustic than the picture :) Read More
(1)