Step 1

Make the crust: Preheat oven to 350 degrees.

Step 2

In a large bowl, combine coconut, egg whites, and sugar until mixture holds together when squeezed.

Step 3

Form 1 heaping tablespoon coconut mixture into a ball. Press ball into a 2-inch brioche or tartlet tin (or mini muffin cup), making a thumbprint in the center and pressing out so mixture forms a 1/4-inch-thick crust. Repeat with remaining coconut mixture. Place tins on rimmed baking sheet.

Step 4

Bake crusts until golden brown, about 25 minutes. Set crusts aside until cool enough to handle. Unmold crusts onto a wire rack to cool completely.

Step 5

Make the ganache: Place both chocolates in a heatproof bowl; set aside. In a small saucepan, combine cream, honey, and salt; bring to a boil over medium-high heat. Pour cream mixture over chocolate and let stand until chocolate is melted, about 5 minutes. Whisk to make smooth.

Step 6

Strain chocolate mixture through a fine mesh sieve into a medium bowl; stir in vanilla extract. Pour ganache into baked tartlet shells, spreading with a spatula to make smooth.

Step 7

Make the topping: Pour cream into a chilled mixing bowl. Scrape vanilla seeds into cream; reserve pod for another use. Whisk until soft peaks form. Top ganache with whipped cream; top with toasted shaved coconut and serve.