Coconut and chocolate seem to be a match made in heaven. This delicacy is perfect for Pesach, but of course can be used as a special treat all year round. While these appear to be fancy and intricate, they are actually quite simple to make, and freeze very well. Try to ensure that your ground coconut is fresh for the best flavor.
- Macaroon Cups
- 2¼ cups desiccated or shredded coconut -
- ½ cup sugar -
- 2 egg whites -
- Ganache Filling
- 4 oz chocolate -
- ½ cup margarine (1 stick) -
- 3 egg yolks, lightly beaten -
- 3 Tbsp unsweetened cocoa -
1. Preheat oven to 280°F.
2. Grease compartmnets of a non-stick mini muffin pan very well.
3. For the Macaroon Cups, mix the ingredients together in a bowl. Press mixture against the sides and bottoms of each muffin compartment. Cover each compartment evenly and fully, and try to ensure that the bottom isn’t too thick. (You can wet your fingers occasionally to help you press the coconut mixture in easily.)
4. Bake for 30 minutes, then let cool completely before removing macaroon cups from the pan. You may need to run a sharp knife around the top edges of each cup to loosen.
5. For Ganache Filling, melt chocolate and margarine together in the top of a double boiler, and stir to mix. Remove from heat and let cool for 2 to 3 minutes.
6. Stir in egg yolks while whisking thoroughly to prevent them from cooking. Add cocoa and mix well. Pour mixture while it is still warm into coconut cups and leave at room temperature to set. Store in airtight container.