Chocolate Cream Macaroon Tarts Recipe -
Chocolate Cream Macaroon Tarts Recipe
  • READY IN 45 mins

Chocolate Cream Macaroon Tarts

Recipe by  

"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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Original recipe makes 16 tartlets Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  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 More Reviews

Oct 11, 2002

This was so quick and easy and absolutely delicious!

Jan 03, 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 better luck getting them out without ripping them to shreds. Don't get me wrong, it tasted great. But just too much work.


6 Ratings

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 highly recommend!

Jan 07, 2004

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.

Apr 20, 2006

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 with the sticking. they still look cute, just a little more rustic than the picture :)


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  • Calories
  • 191 kcal
  • 10%
  • Carbohydrates
  • 20.7 g
  • 7%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 32 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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