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Rhubarb Coconut Macaroon Tarts

Rhubarb Coconut Macaroon Tarts

Delight in the sweet spring flavors of Rhubarb Coconut Macaroon Tarts, combining tangy rhubarb and chewy coconut in a delightful dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 tarts
Course: Dessert Recipes
Cuisine: Dessert
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • ½ cup unsalted butter softened
  • ¼ cup granulated sugar
  • 1 cup all-purpose or oat flour
  • 1 pinch salt
Rhubarb Filling
  • 1 ½ cups chopped fresh rhubarb
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
Coconut Topping
  • 2 large egg whites
  • ½ cup granulated sugar
  • 1 ½ cups sweetened shredded coconut
  • ½ teaspoon vanilla extract
  • 1 pinch salt

Equipment

  • muffin tin
  • Mixing Bowls
  • Saucepan

Method
 

Directions
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. Cream together unsalted butter and granulated sugar until light and fluffy.
  3. Press the dough into the muffin tin to form the crust base.
  4. Cook the chopped rhubarb with sugar and lemon juice in a saucepan until softened.
  5. Whisk egg whites until frothy, then mix in sugar, vanilla, salt, and coconut.
  6. Spoon the rhubarb filling over each crust, then top with the coconut mixture.
  7. Bake for 20-25 minutes until the tops are golden brown.
  8. Cool the tarts in the tin before removing.

Nutrition

Serving: 1tartCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 70mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

For best results, use fresh rhubarb and avoid overbaking the tarts to maintain moistness.

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