Chocolate-Raspberry Coconut Tarts

1 egg white
1/4 cup sugar
1 cup unsweetened shredded coconut
pinch salt
3 Tbsp semisweet chocolate chips
2 cups fresh raspberries
Thawed frozen whiped topping and fresh mint for garnish (optional)

Preheat the oven to 350. Spray 4 (1/2 cup) nonstick muffin cups with nonstick spray.
In a medium bols, combine the egg white, sugar, coconut and salt; mix well. With wet fingertips, firmly press the coconut mixture along the bottom ad sides of each muffing cup to make a shell.

Bake the shells until lightly browned along the edges, 10-12 min. Remove from the oven; divide the chocolate chips among the shells. Let stand 1 min; then, with a parig knife, spread the melted chips over the bottoms of the shell. Loosen the shells from the cups but leave in the pan. Freeze the shells until cool, about 3 min.

Remove shells from the pan; fill each with 1/2 cup raspberries. Serve with whipped topping and mint if desired.