Chocolate Orange Coconut Tarts

Preheat oven to 350° F degrees.

Mix 2 egg whites, 1/2 cup sugar and 2 cups shredded coconut (unsweetened)
together until they are thoroughly combined.

Lightly oil a standard-size muffin tin.

Using the back of a spoon, press the coconut mixture evenly into each mold
forming a crust on the bottom and up the sides. Bake for 10 minutes - until
light golden brown. Let cool for a few minutes then carefully remove and let
cool further.

Meanwhile, bring 1 cup of heavy cream and 1/2 cup of orange marmalade to a
simmer then turn off the heat. Add 12 ounces of your favourite chocolate and
1/4 cup of orange-scented liqueur, stirring with a whisk until smooth. Pour
into each crust and allow to cool. Let tarts set for at least 15 minutes in
the refrigerator.

To garnish try peeling an orange with a vegetable peeler into eight thin
pieces then simmer them in 1 cup of water with 1 cup of sugar for 20
minutes. Let cool in the syrup and drain before adding a twist to the top of
each tart. A little whipped cream wouldn't hurt either! (Makes 8 tarts)

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Recipe submitted by News Canada, www.newscanada.com