Directions:

1. For the tart shell: Preheat oven to 350°F. Pulse flour and powdered sugar in a food processor until combined. Add butter and pulse until it looks like coarse meal with pea-size lumps. Add yolks and pulse until dough just comes together. Gather dough and wrap in plastic wrap. Place in the refrigerator for at least 1 hour.
2. Divide dough into two equal balls. Roll out dough with a floured rolling pin until 9 inches in diameter. Place dough in two 8-inch fluted tart pans. Gently press to fit and trim excess dough. Pierce the crust with a fork and chill for 30 minutes.
3. Place pie weights or dried beans in tart shells. Place shells in oven and bake about 15 minutes. Remove weights from shell and bake in oven until crusts are golden brown – approximately 10 more minutes. Remove shells from oven and cool on rack.
4. For the filling: Whisk egg whites in a bowl until frothy. In a
small saucepan over medium heat, melt butter, salt, brown sugar, and corn syrup. Do not overcook. When melted, add to egg whites, stir, then add pecans and coconut and stir again to fully blend.
5. Place semi-sweet chocolate chips evenly on the bottoms of tart shells. Spoon pecan mixture into shells on top of chocolate chips and fill to top.
6. Place on a baking sheet and bake until set – approximately
25 minutes. Remove from oven and cool to room temperature on rack. Serve.