Coconut Macaroon Tartlets

Directions

1. 1
   Make the crust: Preheat oven to 350F.
2. 2
   In a large bowl, combine coconut, egg whites, and sugar until mixture holds together when squeezed.
3. 3
   Form 1 heaping tablespoon coconut mixture into a ball.
4. 4
   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.
5. 5
   Repeat with remaining coconut mixture.
6. 6
   Place tins on rimmed baking sheet.
7. 7
   Bake crusts until golden brown, about 25 minutes.
8. 8
   Set crusts aside until cool enough to handle.
9. 9
   Unmold crusts onto a wire rack to cool completely.
10. 10
    Make the filling: Pour cream into a chilled mixing bowl.
11. 11
    Scrape vanilla seeds into cream; reserve pod for another use.
12. 12
    Whisk until soft peaks form.
13. 13
    Fill each crust with whipped cream, and garnish with crystallized ginger before serving.