1 1/2 cups sweetened flaked coconut
1/4 cup sugar
1 2/3 cups powdered sugar*
1/4 teaspoon almond extract
1 tablespoon light corn syrup
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled
1/4 cup sliced almonds, toasted
Heat oven to 350°F.
Combine coconut, sugar and egg whites in bowl; mix well.
Spray 16 mini muffin pan cups with no-stick cooking spray. Press 1 tablespoon coconut mixture on bottom and up sides of each cup. Place muffin pans onto baking sheet.
Bake 13-16 minutes or until tarts begin to brown. Cool slightly. Remove from pans. Cool completely.
Beat butter in another bowl at medium speed until creamy. Continue beating, gradually adding powdered sugar alternately with whipping cream and almond extract and scraping bowl often, until light and fluffy. Add corn syrup; mix well. Stir in melted chocolate.
Place filling into pastry bag fitted with star tip. Pipe filling evenly into coconut crusts. Garnish with almonds.
*Substitute powdered sugar for Passover. To make, combine 2 cups sugar and 2 tablespoons potato starch in food processor bowl fitted with metal blade. Process about 2 minutes or until mixture is powdery. Allow sugar to settle before removing cover.
- To prevent cups from sticking, evenly coat pans with no-stick cooking spray.
- Kosher products for Passover are available at specialty food markets.
- Read more about this recipe on Recipe Buzz® Blog.
-This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking