Chocolate Macaroon Pie by Dorothy Kern

I would aptly rename this recipe Coconut Macaroon Chocolate Ganache Tart.  I think it more fittingly describes what you are making.  

This was one of those videos that floated around a few weeks ago that caught my attention.  I've now made it two weekends in a row but the 2nd time I made a few adjustments and I think it turned out extremely well!  My in-laws were visting last weekend so I made it for the first time for them.  My son had a friend over yesterday and rather than spend money on dessert, I told them to come home and make it for dessert to eat a few hours later.  I think my adjustments made it a keeper so I'm sharing it with you!!

Thank you Dorothy for yet another tart shell idea.  Tarts have to be one of my favorite things to make.  

So first off, I used a 10" tart pan and had way too much crust for the size pan.  I bought an 11" tart pan yesterday and it was perfect.  I also cooked it longer than the recipe stated because I wanted the tart shell to be a dark golden brown and slightly crunchy on the exterior while still being chewy in the middle.  Wow, this did it perfectly.  

The only thing I would add is either berries, for instance Raspberries, or any kind of toasted nut like Macadamia or Hazelnuts chopped up and topped atop whipped cream at serving.  NOTE: I topped the slices with whipped cream to order to cut the richness.

Let's get started.  Preheat oven to 350.

To a large bowl, measure 5 1/2 Cups Coconut.  Add to it 2/3 Cup Flour and 1/2 tsp Salt.  Mix to coat the coconut.  Add (1) 14oz Can Sweetened Consensed Milk and 2 tsp Vanilla and mix until combined.  Press into the tart pan using floured fingers.  Bake for 25-30 minutes.

With 5 minutes to go, make Ganache.  In a heavy bottomed pot, Heat 1 Cup Heavy Cream until it's about to boil NOTE: Don't let it boil.  Remove from heat and add 12oz Semi-Sweet Chocolate, I used Nestle's Chips.  Stir until the chocolate is melted and completely combined.  When shell comes out of the oven, pour in ganache.  Let cool for 5 or so and place in refrigerator.  

Serve once it sets up and can be sliced.  Top with whipped cream and chopped nuts.  Enjoy with hot coffee!

Brie Bites in Phyllo Cups

This is one of those simple recipes.   I don't know what magazine this came from.  I cut it out and threw the magazine away when I was getting ready to move.  I made a couple of adjustments after making it a second time, so this is what I have.  

Preheat oven to 350.  

Buy 2 Packages of Phyllo Cups in the frozen secion.  They come pre-baked and 15 per box.  Place them on a cookie sheet.

Cut the rind off an 8oz Wheel of Brie.  Cut into strips about 1/4" thick.  Cut the strips into pieces about 1" long.  Add 1/2 tsp Red Pepper Jelly to the bottom of each cup.  Place Brie piece on top of the jelly and press down lightly.  Top with a Pecan half.  Brush the pecan with Melted Butter.  

Place in oven for 8-10 min until chesse is melted and bubbly.  Serve warm or at room temperature.