Delicious Rhubarb Coconut Macaroon Tarts to Sweeten Your Day
Enjoy these Rhubarb Coconut Macaroon Tarts, a perfect balance of tart and sweet flavors that are easy to make and great for gatherings.
Equipment
- muffin tin
- Mixing bowl
- small saucepan
- Whisk
Ingredients
For the Crust
- ½ cup unsalted butter softened
- ¼ cup granulated sugar
- 1 cup all-purpose or oat flour use oat flour for gluten-free option
- 1 pinch salt
For the Rhubarb Filling
- 1 ½ cups chopped fresh rhubarb
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Coconut Topping
- 2 large egg whites
- ½ cup granulated sugar
- 1 ½ cups sweetened shredded coconut
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Press the crumbly dough into the bottoms of the muffin tin cups.
- Combine chopped rhubarb, sugar, and lemon juice in a saucepan, then simmer until thickened.
- Whisk the egg whites until frothy, then mix in sugar, salt, vanilla, and coconut.
- Spoon the rhubarb mixture over each crust.
- Top each tart with the coconut mixture and press down gently.
- Bake for 20-25 minutes until golden brown.
- Cool the tarts completely in the tin before serving.
Notes
Use fresh rhubarb for the best flavor and ensure the tarts cool completely for easier removal.
Nutrition
Serving: 1tartCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 37mgSodium: 50mgPotassium: 158mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 20mgIron: 1mg
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