Chocolate Peppermint Cups
1/4 cup unsweetened coconut
1/4 cup sugar
3/4 cup all purpose flour
1/2 cup chocolate cookie crumbs
1/4 cup cocoa powder, sifted
1/4 tsp fine salt
1/2 cup unsalted butter, cut into pieces and chilled
3 large egg yolks
1 tsp vanilla extract
2 egg whites
3 cups icing sugar, sifted
1 tsp peppermint extract
For the crusts, preheat oven to 350 degrees F.
Pulse coconut, sugar, flour, cookie crumbs, cocoa and salt in a food processor (just to grind the coconut a bit). Add butter and pulse until crumbly. Add yolks and vanilla and pulse until dough just starts to come together.
Spoon a tablespoonful of dough into each cup of an ungreased mini-muffin tin. Press dough firmly to pack and bake for 15 minutes. Allow to cool while preparing filling.
Beat egg whites until foamy, then slowly add in 2 ½ cups icing sugar on low speed. Add peppermint extract and increase speed to high. Beat for 3 minutes, until filling has body, but is still soft. Adjust with additional icing sugar, if needed.
Spoon or pipe a tablespoonful of filling into cooled shells and let set in an airtight container for at least 2 hours before serving.