Looking for a dessert that’s delicate, cozy, and bursting with flavor? These Rhubarb Coconut Macaroon Tarts are everything you love about spring and summer wrapped into one bite. Buttery crusts, tangy rhubarb filling, and a golden coconut topping come together in a divine trio of texture and taste.
Whether you’re hosting a brunch, celebrating with tea, or just craving something homemade and beautiful, these tarts are the perfect little gems to share and savor.
Why You’ll Love This Recipe
These tarts are bursting with flavor and charm. Here’s why they’re bound to become a favorite:
Buttery & Crisp Crust: A shortbread-style base that melts in your mouth.
Tangy Rhubarb Center: Sweet, tart, and simmered to perfection.
Golden Coconut Top: Light, chewy, and gently toasted for irresistible texture.
Perfectly Portioned: Made in a muffin tin—easy to serve, easy to love.
Easy to Make: No rolling pins or fancy tools, just simple steps and pure joy.
Prep & Cooking Time
These tarts come together quickly and bake to golden perfection in under an hour.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Ingredients
Here’s what you’ll need to make these dreamy rhubarb coconut tarts:
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1 cup all-purpose flour or oat flour
- Pinch of salt
- 1 1/2 cups chopped fresh rhubarb
- 2 tablespoons sugar (or to taste)
- 1 teaspoon lemon juice
- 2 large egg whites
- 1/2 cup sugar
- 1 1/2 cups shredded sweetened coconut
- 1/2 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
1. Prep the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, cream the butter and 1/4 cup sugar together until light and fluffy. Stir in the flour and a pinch of salt until crumbly. Press this mixture firmly into the bottoms of a greased muffin tin to form mini tart shells.
2. Cook the Rhubarb Filling
In a small saucepan over medium heat, combine the rhubarb, 2 tablespoons sugar, and lemon juice. Simmer for 5–7 minutes, stirring occasionally, until the mixture is soft and slightly thickened. Let it cool slightly before assembling.
3. Make the Coconut Topping
In a clean bowl, whisk the egg whites until frothy. Add in the remaining sugar, vanilla, salt, and shredded coconut. Mix until everything is well coated and sticky.
4. Assemble the Tarts
Spoon a teaspoon of the rhubarb filling into each crust. Then gently top with a scoop of the coconut mixture, pressing it slightly to ensure it holds together while baking.
5. Bake to Golden Perfection
Bake the tarts for 20–25 minutes, or until the tops are golden brown and the edges look crisp. Let them cool completely in the tin before removing to avoid crumbling.
How to Serve
These tarts are perfect little bites of joy. Try them:
With Afternoon Tea: A sweet pairing with chamomile, mint, or Earl Grey.
At Brunch: A bright and tangy treat to balance savory dishes.
As a Gift: Pack them in a cute box—they travel well and impress always.
With Whipped Cream: Serve with a dollop on top for added indulgence.
Tips & Variations
Swap the Fruit: Try strawberry-rhubarb or raspberry-rhubarb for a twist.
Make It Gluten-Free: Use oat flour or almond flour in place of all-purpose.
Add Almond Extract: A few drops give it a lovely floral finish.
Make Ahead: These freeze well once baked—just thaw and serve.
Final Thoughts
These Rhubarb Coconut Macaroon Tarts are like a little piece of summer in every bite. Crisp, chewy, tangy, and sweet—they’re simple to make but elegant enough for any gathering. If you love rhubarb or coconut, this is your dessert dream come true.
Bake them once, and they’ll become a treasured favorite on your recipe list.
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rhubarb coconut macaroon tarts
- Total Time: 40 minutes
Description
These Rhubarb Coconut Macaroon Tarts combine a buttery crust, tangy rhubarb filling, and a golden coconut topping for a perfectly sweet and chewy treat. Easy to make and beautifully bite-sized, they’re ideal for brunches, tea parties, or a delightful spring dessert.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1 cup all-purpose flour or oat flour
- Pinch of salt
- 1 1/2 cups chopped fresh rhubarb
- 2 tablespoons sugar (or to taste)
- 1 teaspoon lemon juice
- 2 large egg whites
- 1/2 cup sugar
- 1 1/2 cups shredded sweetened coconut
- 1/2 teaspoon vanilla extract
Instructions
- Prep the Crust: Preheat your oven to 350°F (175°C). Cream the butter and sugar until light and fluffy. Mix in the flour and salt until crumbly. Press into the bottom of a greased muffin tin.
- Cook the Rhubarb: In a saucepan, simmer rhubarb, sugar, and lemon juice for about 5–7 minutes until soft and slightly thickened. Let cool slightly.
- Make the Coconut Topping: Whisk egg whites until frothy. Stir in sugar, vanilla, salt, and coconut.
- Assemble the Tarts: Spoon a teaspoon of rhubarb filling over the crust, then top with a scoop of the coconut mixture, pressing gently.
- Bake: Bake for 20–25 minutes, or until golden brown on top. Cool completely before removing from the tin.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 12 servings
- Calories: 320 kcal per serving
