Source: Desert Candy
from Gale Gand
3/4 cup sugar
3 egg whites
2 1/2 cups sweetened flaked coconut
8 oz bittersweet chocolate
1/2 cup cream
Preheat the oven to 350 F. Stir together the sugar, egg whites, and coconut. Grease very well 24 mini-muffin cups, silicone molds, or tartlet pans. Place a dollop of coconut mixture in each cup and gently press up the sides of the muffin cups. Bake the coconut shells 12-25 minutes, until golden. Run a knife around the edges of the shells and let cool completely in the pans, then carefully remove them (they will stick a bit).
Chop the chocolate and place it in a medium bowl. In a saucepan, heat the cream to a simmer, then pour over the chocolate. Stir until melted and smooth. Using a pastry bag or a spoon, place a bit of chocolate in each coconut shell.
You can use the coconut scraps that will inevitably have broken off some of your shells for garnish, or garnish with some toasted almonds.