Coconut Cups:
3/4 Cup sugar (heaping)
scant 1/2 Cup egg white
2 1/2 Cup flaked coconut (heaping)
sliced almonds
Directions:
Whisk together sugar and egg white. Mix in coconut. Use mini muffin tin and put the mixture into the tins as liner to make a cup.
Bake for 25 to 30 minutes, in a 350 degree oven till brown. Fill coconut cups with chocolate filling and sprinkle with blanched sliced almonds.
Chocolate Filling:
Ingredients:
8 ounces semi-sweet chocolate, cut up
1/2 Cup heavy cream, heated up
Directions:
Pour heated cream over chocolate and blend well. Pour into cups.
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