Chocolate Cream Macaroon Tarts

Directions

1. PREHEAT oven to 350 degrees F. Spray sixteen mini-muffin pan cups with non-stick cooking spray.
2. 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).
3. 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.
4. 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.

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Reviews (5)

Your Rating:

3

HOLLOWAM

Oct. 11, 2002

"This was so quick and easy and absolutely delicious!..." See more"

2

JAHLERS

Jan. 3, 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..." See more better luck getting them out without ripping them to shreds. Don't get me wrong, it tasted great. But just too much work."

2

LYNDAAAAAAA

Nov. 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 high..." See morely recommend!"