Macaroon Chocolate Tartlets- almost healthy

Written by Becky

Here is another recipe from the party. I doubled the recipe and still had none left over. They are a recipe from my good friend Mary Ann. She is one of the most beautiful, intriguing, and admirable people I know. I first met her at a job fair and we instantly connected. She soon helped me get a job in Deer Valley and we began a friendship that has turned us into family. I’ll never forget the day I stepped into her office for an interview and she made me a gingerbread latte and we just talked and eventually she asked me when I’d like to start. She manages an upscale condo-tel in Deer Valley, waitresses on the side for fun, and diligently cares for many people around her. She married a handsome fireman from Utah in Peru 2 years ago and they built a home together (literally with their own hands) up a canyon in Salt Lake. She loves people and serves them like no-one I’ve ever met. If you hang out with her you’ll never open a door for yourself, always be in deep conversation, and you might find yourself picking up trash wherever you go. One thing I love about her is her strange eating habits- she gets on food kicks where she’ll only eat carrots, or orange foods; for one season I only saw her eating eggs that she would scramble by heating them up in the microwave (yes, you CAN scramble eggs in the microwave), or avocados and whole pineapples. But one thing she loves is dark chocolate. We have managed to find the best chocolates in the valley by sampling dark chocolates wherever we go. So far our favorite (and it might just be the best chocolate in the world) is from Liberty Heights Fresh on 13th South and 11th East. The chocolate is called Ancho Chili Dark Chocolate and is made in San Francisco. It comes in small individual paper wrapped squares and is $2.50 a piece! But it’s worth it. Before trying this I had always put Cayenne pepper in my chocolate cakes to add a little zing which is similar to the taste of this Mexican chocolate. Lately they’ve been out of this flavor but keep trying because it might just be the best chocolate you’ve ever tasted!
Here is Mary Ann’s recipe:

Macaroon Chocolate Tartlets

2 2/3 cups of sweetened coconut
2 egg whites
8 ounces of good quality dark or bittersweet chocolate, cut into small pieces
1/2 cup of heavy whipping cream
1/2 teaspoon light corn syrup
1/2 tablespoon of vanilla (optional- for additional sweetness)

Preheat oven to 350 degrees. Combine Coconut with egg whites until the coconut is well covered. Lightly coat 4 four inch tart pans, or a mini muffin pan with cooking spray. Bake the coconut until golden brown around the edges. For the Chocolate ganache place the chocolate in a bowl. In a small saucepan, heat the cream until just under a boil. Pour over the chocolate and let stand for about 5 minutes. Whisk to combine. Stir in corn syrup and vanilla. Then spoon the chocolate into the Macaroon Crusts. Let cool about 1 hour. The chocolate will set as it cools. Serve chilled or at room temperature.

Comments (3)

  1. I invite you to compare our chocolates from Chocolatier Blue to the ones from Liberty Heights. Chocolatier Blue uses what is widely considered the best chocolate in the world, Amedei.

    He also uses $80 a gallon unpastuerized cream (77% butterfat)! I would be happy to give you a tour of his chocolates and our selection of chocolate bars if you have the time. Please ask for either Vanessa, Nick or Matt

    Caputo’s Chocolate Crew

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