Go Back
–+ servings
Rhubarb Coconut Macaroon Tarts

Rhubarb Coconut Macaroon Tarts for a Sweet Spring Treat

Rhubarb Coconut Macaroon Tarts feature a chewy coconut topping, jammy rhubarb center, and a buttery gluten-free crust for a delightful dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 tarts
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • ½ cup unsalted butter Substitute with dairy-free butter for a vegan option.
  • ½ cup granulated sugar Alternative sweeteners such as coconut sugar can be used.
  • 1 ½ cups all-purpose flour Can be substituted with almond flour for a gluten-free version.
  • 1 pinch salt Use kosher or sea salt.
For the Filling
  • 2 cups chopped fresh rhubarb Can be replaced with strawberries or raspberries for a sweeter option.
  • ½ cup sugar
  • 2 tablespoons lemon juice Substitutes like lime juice can be used for a twist.
For the Topping
  • 3 large egg whites Can be substituted with aquafaba for a vegan version.
  • ½ cup sugar
  • 2 cups sweetened shredded coconut Unsweetened coconut can be used for a less sweet finish.
  • ½ teaspoon vanilla extract Optional; can be omitted for simplicity.

Equipment

  • Muffin tin
  • Mixing bowls
  • Saucepan
  • Whisk
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease or line a muffin tin with parchment paper.
  2. Cream together ½ cup of unsalted butter and ½ cup of granulated sugar until light and fluffy, about 3-4 minutes.
  3. Gradually add 1 ½ cups of all-purpose flour and a pinch of salt, stirring until you form a crumbly dough that holds together.
  4. Press the dough firmly into the bottom of each muffin cup to form the crust base.
  5. Combine 2 cups of chopped fresh rhubarb, ½ cup of sugar, and 2 tablespoons of lemon juice in a saucepan over medium heat, simmer for 5-7 minutes.
  6. In a clean mixing bowl, whisk 3 egg whites until frothy, then mix in ½ cup of sugar, ½ teaspoon of vanilla extract, a pinch of salt, and 2 cups of sweetened shredded coconut.
  7. Spoon the cooled rhubarb filling into each crust and dollop the coconut mixture over each filled crust.
  8. Bake for 20-25 minutes until tops are golden brown. Cool in the muffin tin for about 10 minutes before removing.

Nutrition

Serving: 1tartCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 100mgPotassium: 160mgFiber: 2gSugar: 16gVitamin A: 300IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

These tarts can be customized with seasonal fruits or unique ingredients like almond flour for a personal touch.

Tried this recipe?

Let us know how it was!