Coconut Macaroon Tartlets

Name: Coconut Macaroon Tartlets
Yield: makes 1 dozen
Ingredients: 1 1/2 cups shredded unsweetened coconut; 2 large egg whites; 1/4 cup sugar; 1 cup heavy cream; 1 vanilla bean, halved lengthwise; 2 tablespoons finely chopped crystallized ginger (1/2 ounce)

January 24, 2012

As delicious—and easy to make—as drop cookies, coconut macaroons make airy shells when pressed and baked in tartlet molds. They will keep for days, and are very versatile. These are filled with vanilla whipped cream and candied ginger, but fresh fruit, citrus curd, and chocolate ganache are other nice options.

Recipe notes

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