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Rhubarb Coconut Macaroon Tarts

Rhubarb Coconut Macaroon Tarts for a Sweet Spring Delight

Delight in the vibrant flavors of Rhubarb Coconut Macaroon Tarts, a perfect springtime dessert.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 tarts
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Unsalted Butter Softened, can substitute with coconut oil
  • 1/4 cup Granulated Sugar Consider alternatives like coconut sugar
  • 1 1/2 cups All-Purpose Flour Can substitute with gluten-free flour
  • 1/4 teaspoon Salt Enhances flavors
For the Filling
  • 2 cups Fresh Rhubarb Can be replaced with strawberries or peaches
  • 2 tablespoons Lemon Juice Fresh is best, but bottled juice works
For the Topping
  • 2 large Egg Whites Can use flaxseed or aquafaba for vegan version
  • 2 cups Sweetened Shredded Coconut Adjust sweetness to preference
  • 1 teaspoon Vanilla Extract Almond extract can be used for different flavor

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Saucepan
  • whisk
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and grease a muffin tin or line it with parchment paper.
  2. Cream together softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. Mix in all-purpose flour and salt until it resembles wet sand.
  3. Distribute the crust mixture into the muffin tin, pressing it firmly into the bottom and up the sides. Bake for 10-12 minutes until golden.
  4. Chop fresh rhubarb and place in a saucepan over medium heat. Add sugar and lemon juice, cooking for 5-7 minutes until syrupy. Set aside to cool.
  5. Whisk egg whites until frothy, then incorporate sugar, shredded coconut, vanilla extract, and a pinch of salt until combined.
  6. Once crusts are cooled slightly, spoon rhubarb filling into each cup about halfway, then add coconut topping on top.
  7. Bake for 20-25 minutes until golden brown and fragrant. Watch to prevent over-browning.
  8. Cool tarts in the muffin tin for about 10 minutes before removing and letting cool completely on a wire rack.

Nutrition

Serving: 1tartCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

These tarts freeze beautifully and can be stored for several days in a covered container at room temperature or refrigerated to maintain freshness.

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