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Rhubarb Coconut Macaroon Tarts

Rhubarb Coconut Macaroon Tarts: A Sweet Spring Indulgence

Experience the delightful blend of tart rhubarb and sweet coconut in these Rhubarb Coconut Macaroon Tarts, perfect for spring gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 tarts
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • ½ cup Unsalted Butter Substitution: Can use coconut oil for a dairy-free option.
  • ¼ cup Granulated Sugar Substitution: Use coconut sugar for a deeper flavor.
  • 1 cup All-Purpose or Oat Flour Substitution: Replace with a gluten-free flour blend for a gluten-free version.
  • 1 pinch Salt No substitutions needed.
For the Rhubarb Filling
  • 1 cup Chopped Fresh Rhubarb Substitution: Can use strawberries, raspberries, or stone fruits like peaches.
  • ¼ cup Granulated Sugar Adjust to taste.
  • 1 tablespoon Lemon Juice No substitutions needed.
For the Coconut Topping
  • 2 Whites Egg No substitutions for egg-free options; use aquafaba as a potential alternative.
  • ¾ cup Sweetened Shredded Coconut Substitution: Unsweetened coconut can be used with an adjustment in sugar.
  • 1 teaspoon Vanilla Extract Substitution: Almond extract for a different flavor profile.
  • 1 pinch Salt No substitutions needed.

Equipment

  • muffin tin
  • mixing bowls
  • saucepan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare a standard muffin tin by greasing each cup or lining them with parchment paper.
  2. In a medium bowl, cream together ½ cup of softened unsalted butter and ¼ cup of granulated sugar until light and fluffy. Gradually mix in 1 cup of flour and a pinch of salt until crumbly. Press into prepared muffin tin.
  3. In a saucepan, combine 1 cup of chopped fresh rhubarb, ¼ cup of granulated sugar, and 1 tablespoon of lemon juice. Cook over medium heat for about 5–7 minutes until thickened. Cool slightly.
  4. In a large mixing bowl, whisk 2 egg whites until frothy. Gradually fold in ¾ cup of shredded coconut, 2 tablespoons of sugar, 1 teaspoon of vanilla extract, and a pinch of salt.
  5. Spoon cooled rhubarb filling over each crust in the muffin tin and top with the coconut mixture, pressing gently to adhere.
  6. Bake for 20–25 minutes or until golden brown on top. Remove from oven.
  7. Let cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1tartCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These tarts can be customized with various fruits or nuts and are perfect for any spring gathering.

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