When I first wrote this recipe, I was afraid there were too many steps that would cause confusion rather than delight. I made these treats this weekend and I am happy to report this recipe was so simple and the steps were anything but overbearing. As the macaroon nests bake, the chocolate filling is whipped up. As the nests and chocolate filling cool, the whipped cream comes together. Three components that are so easy yet make such an elegant and light dessert. I guess the best compliment I could get on these is by my husband. He told me they were so good but he didn’t think they were going to be before he tried one! Hmmm…I’ll take it! The coconut macaroon nests make for such an impressive presentation and they are only made of three ingredients! The best part is you can fill them with whatever you want! Just a good ol’ dollop of freshly whipped cream can do the job! I’m tempted to do a lemon curd filling for the warmer months. These would be such a sweet addition to your Easter dessert buffet and not to mention, they are gluten-free! You could also neatly pipe the cream instead of schlopping it on like yours truly. I just hope you enjoy these!
In a mixing bowl, mix the coconut, egg whites, and sugar.
Coat small 2 inch tartlet shells with cooking spray. Take about 1/2 tbsp of the coconut mixture, roll into a ball, and gently press the mixture with your thumb into the tartlet shell. The mixture should be pushed up the sides of the shell, forming a crust. Finish the other tartlets.
Place tins on a baking sheet and bake for about 15-20 minutes or until crusts are golden brown.
Remove tartlets from oven and let cool, about 15 minutes. Then, carefully take tartlets out of the shells and set aside.
Place eggs, sugar, and salt into a heatproof bowl and whisk to combine. Place the heatproof bowl over a pot of simmering water. Note: the simmering water should not touch the bottom of your bowl. To make sure it isn’t touching, place the heatproof bowl over the pot of simmering water, then remove and feel the bottom. It shouldn’t be wet but if it is just pour out a little bit of water from the pot. Place heatproof bowl with egg mixture over the pot and whisk constantly for one minute.
Whisk in chocolate until melted. Don’t stop whisking! Remove from heat and let cool for about 5 minutes.
While chocolate mixture cools, make the whipped cream. Place cream, confectioner’s sugar, and vanilla into a medium sized mixing bowl. Beat cream until soft peaks form.
Using a small spoon, divide chocolate mixture into the cooled tartlets and top with whipped cream.