Cherry Chocolate Macaroon Mini Tarts and a Little Bit of Sugar for Fellow Bloggers
Coconut cherry chocolate macaron cookie tarts adapted from 101 Cookbooks
Servings: 16
Ingredients
- 1/2 pound of cherries pitted
- 1/2 - 1 cup semi-sweet chocolate chips you decide
- 1 1/2 cups white whole wheat flour or regular all purpose flour
- 2 3/4 cup sweetened finely shredded coconut divided
- 3/4 cup raw cane or brown sugar, lightly packed (divided)
- scant 1/2 teaspoon fine grain sea salt
- 10 tablespoons unsalted butter melted
- 4 large egg whites
Instructions
- Preheat oven to 350F degrees with racks in the middle.
- Butter baking pan or mini tart pan.
- In a large bowl combine the flour, 3/4 cup of the coconut, 1/2 cup of the sugar, and salt.
- Stir in the melted butter and mix until dough is crumbly but no longer dusty looking.
- Press into mini tarts. Bake for 15 minutes. Set aside.
- While tart bottoms are baking, mix remaining coconut sugar mixture , and egg whites together until well.
- Once bottom crust is out of oven, drop a few chocolate chips followed by 2-3 cherry halves in each tart. Top with coconut mixture, using your hands to evenly arrange.
- Bake for twenty minutes at 350 degrees or until coconut topping is golden brown.
- Cool a few minutes and remove from tart pan. I used a silicone tart pan, which made this very easy.