Chocolate Cream Macaroon Tarts

Chocolate Cream Macaroon Tarts

5

"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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Ingredients

45 m servings 191 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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

This was so quick and easy and absolutely delicious!

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...

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! ...

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.

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 wi...