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Rhubarb Coconut Macaroon Tarts

Rhubarb Coconut Macaroon Tarts: A Sweet Spring Delight

Delight in these Rhubarb Coconut Macaroon Tarts, a gluten-free dessert combining tart rhubarb with sweet coconut.
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Prep Time 25 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 tarts
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Unsalted Butter Can substitute with plant-based butter for a dairy-free option.
  • 1/2 cup Granulated Sugar Consider maple syrup in the filling for a less refined alternative.
  • 1 cup All-Purpose or Oat Flour Use oat flour for a gluten-free option.
  • 1/4 teaspoon Salt Enhances overall flavor of the crust.
For the Filling
  • 2 cups Fresh Rhubarb Adjust sugar based on rhubarb's tartness.
  • 2 tablespoons Lemon Juice Fresh is best for maximum flavor.
For the Topping
  • 2 large Egg Whites Essential for structure and texture.
  • 2 cups Sweetened Shredded Coconut Unsweetened can be used for a less sweet bite.
  • 1 teaspoon Vanilla Extract Optional but highly recommended.

Equipment

  • Muffin tin
  • Saucepan
  • Mixing bowl
  • Whisk
  • spoon

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease or line a muffin tin.
  2. Cream together the softened unsalted butter and granulated sugar until light and fluffy (3–5 minutes).
  3. Gradually mix in the all-purpose or oat flour and salt until a crumbly dough forms.
  4. Press the dough into the bottom of each muffin cup, forming indentations for the filling.
  5. Combine chopped fresh rhubarb, sugar, and lemon juice in a saucepan and cook over medium heat for 5–7 minutes until softened.
  6. Whisk egg whites until frothy, then fold in shredded coconut, sugar, vanilla extract, and salt until well combined.
  7. Spoon the cooled rhubarb mixture into each crust, filling about two-thirds full, then add the coconut topping.
  8. Bake for 20–25 minutes or until the coconut topping is golden brown.
  9. Allow to cool in the tin for at least 15 minutes before removing.

Nutrition

Serving: 1tartCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a 350°F oven for about 10 minutes before serving.

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