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.
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Ingredients
Scale
- 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