1
["These little cups of toasted coconut, full of creamy dark chocolate, are like chocolate-dipped macaroons in reverse (lots of chocolate and a little coconut).", "I love the flavors together.", "The ""dough"" for coconut macaroons is so easy to make just sugar, egg whites, and coconut I was tempted to see what else it could do.", "It's easier to work with than a pastry dough because there's no rolling and it stays wherever you press it and holds its shape well after baking.", "The coconut shells can be baked up to 2 days in advance and kept at room temperature in an airtight container.", "The chocolate ganache can be refrigerated for up to 5 days; rewarm it in the microwave or in a bowl set over simmering water to make it pourable.", "Heat the oven to 350 degrees F.", "Mix the sugar, egg whites, and coconut together.", "Put a spoonful in each of 24 mini-muffin cups or individual tart molds.", "Press the ""dough"" into the molds to make little cups, with sides and a well for holding the chocolate filling.", "Bake until golden, about 30 minutes.", "Let cool completely in the pans, then gently remove.", "To make the filling, place the chopped chocolate in a small bowl.", "Heat the cream in a small saucepan just until boiling, then pour it over the chocolate and let it sit 1 minute then whisk gently to till glossy to melt the chocolate completely.", "Fill the tarts by pouring in the warm chocolate filling.", "Sprinkle a few pieces of chopped almond in the center of each tart while they're still warm.", "Let set at room temperature at least 1 hour before serving, and serve them the same day they are made."]
