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rhubarb coconut macaroon tarts


  • Author: Shirley
  • 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.

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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

  1. 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.
  2. 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.
  3. Make the Coconut Topping: Whisk egg whites until frothy. Stir in sugar, vanilla, salt, and coconut.
  4. Assemble the Tarts: Spoon a teaspoon of rhubarb filling over the crust, then top with a scoop of the coconut mixture, pressing gently.
  5. 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