A rich chocolate variation on traditional almond or coconut macaroons, these cookies add butter and egg for a rich, chewy treat.
INGREDIENTS (for 1 servings):
- 1 1/2 cups shredded coconut
- 1/4 cup granulated sugar
- 2 large egg whites
- 1/4 cup butter, softened
- 1 2/3 cups powdered sugar
- 2 tablespoons whipping cream
- 1/4 teaspoon almond extract
- 1 tablespoon light corn syrup
- 1 (2 ounce) bar NESTLE® TOLL HOUSE® Unsweetened Chocolate Baking Bar, melted and cooled
- 1/4 cup sliced almonds, toasted
PREHEAT oven to 350 degrees F. Spray sixteen mini-muffin pan cups with non-stick cooking spray.
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).
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.
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.