Toppings like whipped cream, fresh berries, mint, or toasted coconut
Preheat the oven to 350 F. Combine the shredded coconut, the egg whites, and the granulated sugar in a medium bowl, and stir until everything is well-mixed and the coconut is moist.
Spray a mini muffin pan liberally with nonstick cooking spray. Scoop a generous tablespoon of filling into each cavity of the muffin pan, and press it into an even layer along the bottom and sides of the cavities.
Bake the coconut shells for 15-18 minutes, until they're golden brown along the sides. The bottoms will still be white.
Let the crusts sit at room temperature for about 5 minutes, then while they're still warm, gently run a knife around the edges to loosen the sides, and pop them out of the pans. If they start to tear, wait another minute or two, but don't let them cool completely, otherwise they will be difficult to remove.
Once the shells are out of the pan, let them cool to room temperature. While you wait, prepare the chocolate ganache filling. Place the chopped chocolate in a medium bowl, and pour the cream into a small saucepan. Heat the cream until it is at a simmer, with bubbles appearing along the sides of the pan. Pour the hot cream over the chocolate and let it sit for one minute to soften the chocolate, then whisk the chocolate and cream together until shiny and smooth.
Spoon the chocolate into the tart shells, then refrigerate the tarts to firm up the chocolate for about 20 minutes. Finally, top them with garnishes like whipped cream, mint leaves, fresh berries, and/or toasted coconut.
For the best taste and texture, serve these tarts at room temperature. They can be kept in an airtight container in the refrigerator for up to one week. The tart shells will at first be crisp around the edges and chewy in the center, but after several days, they will be completely chewy.
Recipe by Oh Nuts Blog at http://www.ohnuts.com/blog/coconut-macaroon-tarts-for-passover-recipe/