Macaroon Crusts

By mangia_g2

This recipe also works in one 9" pie dish. Increase the baking time to 25-30 minutes. Let cool completely in the pan and don't invert before serving.

Ingredients

• 2 2/3 cups sweetened coconut
• 2 egg whites

Preparation

Step 1

Preheat oven to 350.

In bowl of food processor fitted with metal blade, combine the coconut with egg whites and pulse until well ground. Lightly coat four 4" tart pans with cooking spray. Press the coconut into tart pans using a firm hand, working it over the bottom and up the sides. Bake until the coconut turns golden around the edges and is set in the center, 15 to 20 minutes. Remove from oven and invert the tins immediately on a rack.

Use in pies that don't require baking, such as pudding or chocolate ganache.