coconut macaroon tartlets take those canned treats next level!
If there is an ubiquitous food item on every Seder table it is that can of coconut macaroons. No matter how many desserts are served, no matter how large or small the gathering, coconut macaroons will always be offered in the mix.
So I decided to use them as inspiration for this week’s Passover recipes!
First up? These darling (and delicious) tartlets.
I love this recipe because it keeps the basic texture and flavor of the original intact, but ramps things up considerably. The macaroon mixture is pressed into mini muffin tins and baked, turning the outer edges deliciously toasty and crispy. Better? They don’t need slicing or utensils (always a fan of those desserts!), and easily double for a larger crowd.
I’ve included my favorite fillings here – a simple ganache and a classic almond. But feel free to fill with whatever you like! Lemon curd, ice cream, chocolate pudding, even your favorite pie filling – it’s all good!
For the tart shells:
1 1/2 cups shredded coconut (can be sweetened or unsweetened)
1/4 cup sugar
2 egg whites, room temperature
For the ganache filling:
4 ounces chocolate chips
1/2 cup heavy cream
flaky sea salt
For the almond filling:
1 egg white, room temperature
2 ounces almond paste, crumbled
6 tablespoons confectioner’s sugar
12 whole almonds
Pre-heat the oven to 350 degrees; grease a 12-cup mini muffin tin.
In a medium bowl combine the tart shell ingredients till well incorporated. Spoon evenly into your muffin tin and press into the bottoms and sides (slightly damp fingers help keep things from sticking).
For ganache tarts: Bake the shells till golden brown around the edges, about 10 minutes. Remove from oven and place on a wire rack. When cool enough to handle remove from tin to cool completely. Place the chocolate chips in a small bowl. Heat the cream just till tiny bubbles form and pour over the chocolate chips. Let sit for five minutes and whisk till smooth. Pour into the cooled tart shells, top with a bit of flaky sea salt and refrigerate till set.
For almond tarts: Beat the egg white till frothy, then add the almond paste and confectioner’s sugar and beat till smooth. Spoon evenly into the tart shells and bake till golden brown around the edges, about 10 minutes. Remove from oven and place on a wire rack. Gently insert an almond into each of the tarts. When cool enough to handle remove from tin to cool completely.
This delicious recipe brought to you by Sheri Silver
More Passover inspiration on Pinterest!
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