This is an adaptation of the classic chocoalte dipped coconut macaroon. Coconut macaroon "dough" is patted into a tart pan and baked off. When it's cooled its filled with dark chocolate ganache and a bit of grated orange rind. Simple and decadent and delicious. —Pam H
dessicated coconut (not sweetened!)
good quality dark chocolate, chopped for easy melting
whole unpeeled naval orange
In This Recipe
preheat the oven to 350 degrees
Mix the egg whites, sugar, vanilla and coconut in a bowl until all ingredients are well incorporated.
line a tart pan with a removable bottom with parchment paper. the paper should extend up and over the sides of the pan.
pat the coconut mixture into the pan and up the sides, aiming for a uniform thickness, and sides that are higher than the middle to hold the ganache in. any leftover coconut mixture can be formed into little macaroons and baked on a parchment sheet in the same oven as the tart.
pop the crust into the oven and bake for 10 minutes or until just golden. remove from the oven and cool.
gently warm the cream in a heavy-bottomed pan over medium-low heat. add the chocolate bits. remove from heat and stir until the chocolate is melted.
pour the warm ganache into the coconut tart shell. when it has set up and cooled completely, carefully remove the coconut tart from the pan and place on a plate. Gently pull the parchment off the tart sides and bottom.
With a zester (not a rasp), zest several long strips from a washed orange peel and sprinkle over the top of the tart.