This is a fun excuse to use the mini muffin pan stashed in the cupboards.
Shredded coconut forms the crust in this mini tartlets recipe.
The tart shell is crisp around the edges yet chewy in the center like a macaroon.
Jennifer Causey
Be sure to melt the chocolate gently so it doesnt scorch.
Generously coat 20 cups of a miniature muffin pan with cooking spray.
Whisk egg whites in a large bowl until frothy, about 30 seconds.
Bake in preheated oven until golden brown around the edges and dry in the center, about 15 minutes.
Transfer the chocolate mixture to a ziplock plastic bag, and snip a small hole in 1 corner.
Pipe the mixture into cooled tartlet shells and then sprinkle with flaky sea salt.
Tartlets can be made up to 1 day ahead.
Store, loosely covered, at room temperature.
