Coconut Macaroon Tartlets - unsweetened coconut

Method

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