Tony Claxton's Recipes - Chocolate Coconut Macaroon Pies

Crust: Preheat oven to 350&deg;F Grease 24 mini muffin tins Mix the sugar, egg whites and coconut together Press the dough into the cups pressing it up on the sides making it an even thickness Bake about 30 minutes or until golden Let cool completely in pan then remove
Filling: Heat the cream to just under boiling While cream is heating chop the chocolate and place in a small bowl Pour cream over chocolate and let it rest undisturbed for one minute Whisk gently until glossy and chocolate is fully incorporated
Assembly: Pour warm filling into the shells Garnish with chopped almonds or toasted coconut if desired

Tony Claxton's Recipes
Chocolate Coconut Macaroon Pies

If you use too much of the coconut mixture to make the shells they will puff up quite a bit. When they come out of the oven you can press them down with a damp finger. Three egg whites should equal a scant 1/2 C. If you want to weigh the coconut you can use 3/4 pound. Let the completed pies set for at least one hour before serving. These need to be eaten the same day as made.

Ingredients
Crust: 3/4 C (heaping) - Sugar 1/2 C (scant) - Egg Whites 2 1/2 C (scant) - Coconut		Filling: 8 oz - Chocolate (semi sweet) 1/2 C - Heavy Cream

Instructions
Crust: Preheat oven to 350°F Grease 24 mini muffin tins Mix the sugar, egg whites and coconut together Press the dough into the cups pressing it up on the sides making it an even thickness Bake about 30 minutes or until golden Let cool completely in pan then remove Filling: Heat the cream to just under boiling While cream is heating chop the chocolate and place in a small bowl Pour cream over chocolate and let it rest undisturbed for one minute Whisk gently until glossy and chocolate is fully incorporated Assembly: Pour warm filling into the shells Garnish with chopped almonds or toasted coconut if desired

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