Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Chocolate Cream Macaroon Tarts




Source of Recipe


Internet


List of Ingredients




Crust
-------
1 and 1/2 cups shredded coconut
1/4 cup sugar
2 egg whites

Filling
-------
1/4 cup butter, softened
1 and 2/3 cups powdered sugar
2 Tablespoons heavy whipping cream
1/4 teaspoon almond extract
1 Tablespoon light corn syrup
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled



Recipe



Heat oven to 350 degrees.

Combine coconut, sugar and egg whites in large bowl; mix well (2 to 3 minutes).

Spray twelve miniature muffin pan cups with no stick cooking spray. Press 1 Tablespoonful coconut mixture into each cup.

Bake for 13 to 16 minutes or until tarts begin to brown. Cool slightly (5 minutes). Remove from pan. Cool completely.

Meanwhile, beat butter in small mixer bowl at medium speed until creamy (1 to 2 minutes). Continue beating, gradually adding powdered sugar alternatively with whipping cream and almond extract and scraping bowl often, until light and fluffy (1 to 2 minutes). Add corn syrup; mix well. Stir in melted chocolate.

Place filling in pastry bag fitted with star tip. Pipe evenly into coconut crusts.