INGREDIENTS
1 1/2 cups desiccated coconut
1/3 cup sugar
1 tbsp plain flour
2 egg whites, lightly beaten
1/2 cup (80g) roasted macadamia nuts
300 mL cream
300 g PLAISTOW 70% Cocoa cooking chocolate
4 egg yolks
METHOD
Preheat oven to 150°C.
Combine coconut with sugar and flour, mix well, stir in egg whites, mix to combine. Reserving ½ cup mixture, press remaining mixture into base of 23cm springform pan, bake 15 minutes until golden.
Press reserved coconut mixture firmly into star cutters to shape on greased oven tray, remove cutters, bake 10 minutes until golden.
Sprinkle macadamia nuts evenly over base. Heat cream in pan without boiling, add PLAISTOWE 70% Cocoa cooking chocolate stir until combined, stir in egg yolks, carefully pour over base, refrigerate until set.
Just before serving place star macaroons over top, if desired dust with icing sugar.
Preparation time:
30 minutes
Cooking time:
15 minutes
NOTE
I used double the coconut/sugar/flour/egg whites for the base as I wanted a thicker base (which i think you need, as the chocolate is VERY rich)
Recipe and pic from http://www.recipes.com.au/Recipe/Rich-Chocolate-Macaroon-Tart.aspx