Ingredients

• Heaping 3/4 cup sugar
• Scant 1/2 cup egg whites (from about 3 eggs)
• 3/4 pound (scant 2 1/2 cups) sweetened flaked or desiccated coconut (not shredded)
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• A few toasted almonds, chopped

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Instructions

1. Special equipment: non-stick tartlet pans
2. Heat the oven to 350 degrees F.
3. Mix the sugar, egg whites, and coconut together. Put a spoonful in each of 24 mini-muffin cups or individual tart molds. Press the dough into the molds to make little cups, with sides and a well for holding the chocolate filling. Bake until golden, about 30 minutes. Let cool completely in the pans, then gently remove.
4. To make the filling, place the chopped chocolate in a small bowl. Heat the cream in a small saucepan just until boiling, then pour it over the chocolate and let it sit 1 minute then whisk gently to till glossy to melt the chocolate completely.
5. Fill the tarts by pouring in the warm chocolate filling. Sprinkle a few pieces of chopped almond in the center of each tart while they're still warm. Let set at room temperature at least 1 hour before serving, and serve them the same day they are made.