Coconut Macaroon Tartlets

• 1 1/2 cups shredded unsweetened coconut
• 2 large egg whites
• 1/4 cup sugar
• 1 cup heavy cream
• 1 vanilla bean, halved lengthwise
• 2 tablespoons finely chopped crystallized ginger (1/2 ounce)

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

unsweetened coconut, egg whites, sugar, heavy cream, vanilla bean, ginger

Taken from www.epicurious.com/recipes/food/views/coconut-macaroon-tartlets-389705 (may not work)