Author Notes
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
Ingredients
- coconut crust
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3
egg whites
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3/4 cup
sugar
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3 cups
dessicated coconut (not sweetened!)
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1 dash
vanilla extract
- ganache filling
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8 ounces
good quality dark chocolate, chopped for easy melting
-
8 ounces
heavy cream
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1
whole unpeeled naval orange
Directions
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preheat the oven to 350 degrees
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Mix the egg whites, sugar, vanilla and coconut in a bowl until all ingredients are well incorporated.
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line a tart pan with a removable bottom with parchment paper. the paper should extend up and over the sides of the pan.
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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.
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pop the crust into the oven and bake for 10 minutes or until just golden. remove from the oven and cool.
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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.
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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.
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With a zester (not a rasp), zest several long strips from a washed orange peel and sprinkle over the top of the tart.
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