RECIPE
Chocolate-coconut macaroon pies
November 15, 2008
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Here's a kid-friendly recipe that also makes a yummy dessert at holiday gatherings. This takes minutes to throw together, though the one-hour setting period may prove too much for little ones looking for instant gratification. You can make the macaroons and ganache filling ahead of time and bring out when ready; makes a good project for grandparents and grandchildren to do together. I found no-stick mini-muffin tins browned the macaroons the best, but the bottoms did stick. The macaroons were easier to extricate from silicone mini-muffin trays, and I had no trouble after I put a squirt of vegetable spray in the bottom.
Allow to cool completely before removing from pan. Serve same day they are made, or store macaroons for two days at room temperature in an airtight container. Ganache can keep five days in the fridge. Rewarm in metal bowl, set over simmering water, whisking until smooth.
From Gale Gand's Short + Sweet, Quick Desserts with 8 Ingredients or Less.
INGREDIENTSMacaroons:
3/4 cup sugar
3 egg whites (about 1/2 cup)
2-1/2 cups sweetened flaked coconut
Filling:
8 oz semi-sweet chocolate, chopped
1/2 cup heavy cream
Slivered almonds, toasted and chopped, for garnish
DIRECTIONS
Mix sugar, egg whites and coconut in large bowl. Drop heaping teaspoon of mixture into each cup; used rounded back of measuring spoon to make indentation for chocolate. Bake until golden at 350F, about 15 minutes. Let cool completely.
For filling, place chocolate in medium bowl. Heat cream to boiling; pour over chocolate. Let sit 1 minute. Whisk gently until smooth and creamy.
Run plastic knife or spatula around edges of macaroons; lift out. They are pliable, so you can reshape with fingers and make deeper well in middle for chocolate.
Fill with drop of chocolate; finish with small piece of almond. Let set one hour before serving.
Makes 24 macaroons.
Star tested by Kim Honey.
Toronto Star