Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chocolate icing tarts with coconut. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Browse Our Frosting And More Today. Nutrient-Dense, Whole Food Ingredients In Every Product. Place the egg whites, sugar and coconut in a bowl and mix to combine them.

Chocolate icing tarts with coconut is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Chocolate icing tarts with coconut is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have chocolate icing tarts with coconut using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chocolate icing tarts with coconut:

1. Take 6 cups cake flour
2. Take 3 large eggs
3. Get 500 g margarine
4. Get 1 1/2 tsp bicarbonate of soda
5. Prepare 1 1/2 tsp cream of tartar
6. Make ready 1 cup sugar
7. Take Fine desiccated coconut
8. Make ready For icing
9. Get 100 g margarine
10. Get 1 cup icing sugar
11. Take 125 g cocoa powder

Press the coconut mixture into the tart pan (s), including on the sides of the pan. Make the chocolate filling while the crust cools. In a microwavable bowl, add the chocolate chips and melt until you have a smooth mixture. Allow it to cool down but make sure it doesn't harden.

Steps to make Chocolate icing tarts with coconut:

1. In a bowl, mix soft margarine and surgar.
2. Add eggs and vanilla essence and mix well.
3. Then add your flour, bicarbonate and cream of tartar and fold together until non sticky soft dough forms.
4. Meanwhile pre heat your oven to 180°C
5. Roll dough and cut using a glass and place in your pan. The other must have a whole in the middle u can use a lid of your essence to make the wholes. Bake until golden brown. Wait for your cookies to cool off before icing.
6. For icing, whisk margarine until creamy then add icing sugar. Whisk again until smooth and creamy. Add cocoa and whisk again until your icing is smooth.
7. On one cookie spread the icing and put the other cookie with a whole on top of the iced one and using your finger spread the icing around the sides of the cookies and roll in the coconut. And they are ready to serve.

In a small saucepan over medium heat, bring coconut milk to a boil. Once boiling, pour over chopped chocolate/maple syrup. Stir until completely combined and smooth. The coconut flavor carries into the chocolate ganache also, since the recipe calls for coconut milk instead of heavy cream. Chocolate Ganache Tarts with Coconut Macaroon Crust (GF + Paleo) • Bakerita These Chocolate Ganache Tarts with Coconut Macaroon Crust are Paleo, gluten-free + refined sugar free, but you'd never guess from the decadent vegan chocolate ganache or sweet and chewy crust.

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