2 ¼ cups desiccated or shredded coconut
½ cup sugar
2 egg whites
4 ounces chocolate
½ cup margarine (1 stick)
3 egg yolks, lightly beaten
3 tablespoons unsweetened cocoa
Preheat oven to 280 degrees F.
Grease compartments of a non-stick mini muffin pan very well.
For the Macaroon Cups, mix the ingredients together in a bowl. Press mixture against the sides and bottoms of each muffin compartment. Cover each compartment evenly and fully, and try to ensure that the bottom isn’t too thick. (You can wet your fingers occasionally to help you press the coconut mixture in easily.)
Bake for 30 minutes, then let cool completely before removing macaroon cups from the pan. You may need to run a sharp knife around the top edges of each cup to loosen.
For Ganache Filling, melt chocolate and margarine together in the top of a double boiler, and stir to mix. Remove from heat and let cool for 2 to 3 minutes.
Stir in egg yolks while whisking thoroughly to prevent them from cooking. Add cocoa and mix well. Pour mixture while it is still warm into coconut cups and leave at room temperature to set. Store in airtight container.