Chocaroon Pie Food

CHOCAROON CAKE

Steps:

• Beat egg white with salt until foamy. Gradually add sugar, and continue beating until mixture forms stiff shiny peaks. Blend in flour and coconut.
• Combine cake mix, instant pudding mix, eggs, yolks, water, and oil in a large bowl. Blend, then beat with electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into a greased and floured Bundt pan. Spoon in coconut mixture, and top with remaining batter.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Remove to wire rack, and cool thoroughly.

CHOCAROON PIE

Steps:

• Heat oven to 350. Coat a 9 inches pie plate with nonstick spray.
• Melt chocolate and butter in a small sauce pan over low heat.
• Stit together eggs, sugar, flour and vanilla and add to chocolate mixture. Pour into prepared pie plate.
• Combine sweetened condensed milk and coconut. Spoon over chocolate mixture leaving 1/2-1 inch border.
• Bake at 350 for 35-40 minutes until center is firm but still moist
• Cool completely on wire rack.

CHOCOLATE COCONUT MACAROON PIES

Steps:

• Heat the oven to 350 degrees F.
• Mix the sugar, egg whites, and coconut together. Put a spoonful in each of 24 mini-muffin cups or individual tart molds. Press the dough into the molds to make little cups, with sides and a well for holding the chocolate filling. Bake until golden, about 30 minutes. Let cool completely in the pans, then gently remove.
• To make the filling, place the chopped chocolate in a small bowl. Heat the cream in a small saucepan just until boiling, then pour it over the chocolate and let it sit 1 minute then whisk gently to till glossy to melt the chocolate completely.
• Fill the tarts by pouring in the warm chocolate filling. Sprinkle a few pieces of chopped almond in the center of each tart while they're still warm. Let set at room temperature at least 1 hour before serving, and serve them the same day they are made.

CHOCAROON CAKE

Steps:

• Beat egg white with salt until foamy. Gradually add sugar, and continue beating until mixture forms stiff shiny peaks.
• Blend in flour and coconut.
• Combine cake mix, instant pudding mix, eggs, yolks, water, and oil in a large bowl. Blend, then beat with electric mixer on medium speed for 2 minutes.
• Pour 1/3 of the batter into a greased and floured Bundt pan.
• Spoon in coconut mixture, and top with remaining batter.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Remove to wire rack, and cool thoroughly.