Coconut Macaroon Tartlets

1. 1

   Make the crust: Preheat oven to 350F.

2. 2

   In a large bowl, combine coconut, egg whites, and sugar until mixture holds together when squeezed.

3. 3

   Form 1 heaping tablespoon coconut mixture into a ball.

4. 4

   Press ball into a 2-inch brioche or tartlet tin (or mini muffin cup), making a thumbprint in the center and pressing out so mixture forms a 1/4-inch-thick crust.

5. 5

   Repeat with remaining coconut mixture.

6. 6

   Place tins on rimmed baking sheet.

7. 7

   Bake crusts until golden brown, about 25 minutes.

8. 8

   Set crusts aside until cool enough to handle.

9. 9

   Unmold crusts onto a wire rack to cool completely.

10. 10

    Make the filling: Pour cream into a chilled mixing bowl.

11. 11

    Scrape vanilla seeds into cream; reserve pod for another use.

12. 12

    Whisk until soft peaks form.

13. 13

    Fill each crust with whipped cream, and garnish with crystallized ginger before serving.

* Per serving · 4 servings · Values may vary.