As delicious—and easy to make—as drop cookies, coconut macaroons make airy shells when pressed and baked in tartlet molds. They will keep for days, and are very versatile. These are filled with vanilla whipped cream and candied ginger, but fresh fruit, citrus curd, and chocolate ganache are other nice options.

　　

Ingredients

makes 1 dozen

　　

For the Crust

1 1/2 cups shredded unsweetened coconut

　　2 large egg whites

　　1/4 cup sugar

　　

For the Filling

1 cup heavy cream

　　1 vanilla bean, halved lengthwise

　　2 tablespoons finely chopped crystallized ginger (1/2 ounce)

　　

Step 1

Make the crust: Preheat oven to 350°F. In a large bowl, combine coconut, egg whites, and sugar until mixture holds together when squeezed.

　　

Step 2

Form 1 heaping tablespoon coconut mixture into a ball. Press ball into a 2-inch brioche or tartlet tin (or mini muffin cup), making a thumbprint in the center and pressing out so mixture forms a 1/4-inch-thick crust. Repeat with remaining coconut mixture. Place tins on rimmed baking sheet.

　　

Step 3

Bake crusts until golden brown, about 25 minutes. Set crusts aside until cool enough to handle. Unmold crusts onto a wire rack to cool completely.

　　

Step 4

Make the filling: Pour cream into a chilled mixing bowl. Scrape vanilla seeds into cream; reserve pod for another use. Whisk until soft peaks form. Fill each crust with whipped cream, and garnish with crystallized ginger before serving.

　　Martha Stewart's New Pies and Tarts