Samoa Macaroon Tarts
Ingredients
Coconut Macaroon
-
3
cups
unsweetened coconut crumbs
-
3
large
egg whites
-
¾
cup
granulated sugar
Chocolate Filling
-
5
ounces
dark chocolate, chopped
-
7
tablespoons
unsalted butter
-
2
large
eggs
-
2
large
egg yolks
-
¼
cup
granulated sugar
-
2
tablespoons
all-purpose flour
Caramel Samoa Topping
-
15
ounces
soft caramels, unwrapped
-
¼
cup
coconut milk or cream
-
3
cups
shredded sweetened coconut
-
8
ounces
dark chocolate, melted
Instructions
- Preheat the oven to 300°F and grease 18-20 cupcake tins.
- Process shredded coconut in a food processor until ground, then measure out 3 cups.
- Mix coconut, egg whites, and sugar in a bowl until moistened, then press into the prepared baking cups.
- Bake for 25-30 minutes until lightly golden and toasted.
- While baking, melt chocolate and butter in a saucepan over low heat until smooth.
- In a separate bowl, whisk eggs, egg yolks, and sugar until pale yellow, then gently fold in flour and melted chocolate.
- Spoon the chocolate filling into the baked macaroon crusts, filling them to the top.
- Bake for an additional 8-10 minutes until just set on top.
- Melt caramels and cream in a saucepan over low heat, stirring until smooth, then mix in shredded coconut.
- Dip the tarts in melted chocolate and let them harden on a cookie sheet.
- Once hardened, top each tart with coconut caramel and drizzle with remaining melted chocolate.
Nutrition Facts (estimated)
Servings
20 tarts
Calories
512
Total fat
30g
Total carbohydrates
56g
Total protein
6g
Sodium
150mg
Cholesterol
80mg
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