Rhubarb Coconut Macaroon Tarts Recipe

Introduction

These Rhubarb Coconut Macaroon Tarts combine the tartness of fresh rhubarb with the sweet, chewy texture of coconut macaroons. Perfect as a delightful dessert or an afternoon treat, they offer a unique twist on classic tart flavors.

Ingredients

• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 cup all-purpose or oat flour
• Pinch of salt
• 1 1/2 cups chopped fresh rhubarb
• 2 tablespoons granulated sugar (adjust to taste)
• 1 teaspoon lemon juice
• 2 large egg whites
• 1/2 cup granulated sugar
• 1 1/2 cups sweetened shredded coconut
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Lightly grease a muffin tin or line it with parchment liners.
2. Step 2: In a bowl, cream the softened butter and 1/4 cup sugar until light and fluffy. Add the flour and a pinch of salt, mixing until the dough becomes crumbly.
3. Step 3: Press the crumbly mixture evenly into the muffin cups to form the crust bases.
4. Step 4: In a saucepan over medium heat, combine the chopped rhubarb, 2 tablespoons sugar, and lemon juice. Cook for 5–7 minutes until the rhubarb softens and the mixture thickens slightly. Remove from heat and let it cool slightly.
5. Step 5: In a separate bowl, whisk the egg whites until frothy. Stir in 1/2 cup sugar, shredded coconut, vanilla extract, and a pinch of salt until well combined.
6. Step 6: Spoon about a teaspoon of the rhubarb filling over each crust base. Then top with a generous scoop of the coconut mixture, gently pressing it down.
7. Step 7: Bake the tarts for 20–25 minutes, or until the coconut topping turns golden brown.
8. Step 8: Allow the tarts to cool completely in the tin before carefully removing them for best results.

Tips & Variations

• Use oat flour for a gluten-free option and a slightly nuttier flavor.
• Adjust the sugar in the rhubarb filling depending on the tartness of your rhubarb—taste as you go.
• Add a sprinkle of toasted almonds on top for extra crunch and flavor.
• For a citrusy twist, add a teaspoon of orange zest to the coconut topping mixture.

Storage

Store the tarts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Reheat gently in a low oven or enjoy them chilled for a refreshing treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rhubarb for the filling?

Yes, frozen rhubarb works well. Thaw and drain excess liquid before cooking to avoid a runny filling.

Are these tarts suitable for vegans?

This recipe contains egg whites and butter, so it’s not vegan. However, you could experiment with vegan butter and aquafaba as egg white substitutes.

Rhubarb Coconut Macaroon Tarts Recipe

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★★★★★

4.7 from 135 reviews

• Author: Rafael
• Total Time: 50 minutes
• Yield: 12 tarts 1x
• Diet: Vegetarian

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Description

Delight in these Rhubarb Coconut Macaroon Tarts featuring a buttery, crumbly crust topped with tangy stewed rhubarb and a sweet, toasted coconut macaroon topping. Perfectly balanced between tart and sweet, these individual-sized tarts offer a unique twist on classic coconut macaroons with a fresh fruit filling.

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Ingredients

Scale 1x2x3x

For the Crust:

• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 cup all-purpose or oat flour
• Pinch of salt

For the Rhubarb Filling:

• 1 1/2 cups chopped fresh rhubarb
• 2 tablespoons granulated sugar (adjust to taste)
• 1 teaspoon lemon juice

For the Coconut Topping:

• 2 large egg whites
• 1/2 cup granulated sugar
• 1 1/2 cups sweetened shredded coconut
• 1/2 teaspoon vanilla extract
• Pinch of salt

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Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or line it with parchment cupcake liners to prevent sticking.
2. Make the Crust: In a bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the flour and a pinch of salt, mixing until the dough becomes crumbly. Press this mixture evenly into the bottom of each muffin cup to form the crust bases.
3. Cook the Rhubarb Filling: In a saucepan over medium heat, combine the chopped rhubarb, sugar, and lemon juice. Cook while stirring occasionally for 5 to 7 minutes until the rhubarb softens and the mixture thickens slightly. Remove from heat and let it cool a bit.
4. Prepare the Coconut Topping: In a clean bowl, whisk the egg whites until frothy but not stiff. Stir in the sugar, shredded coconut, vanilla extract, and a pinch of salt until the mixture is thoroughly combined.
5. Assemble the Tarts: Spoon about one teaspoon of the cooled rhubarb filling over each crust in the muffin tin. Then, top each with a generous scoop of the coconut mixture, gently pressing it down to hold together.
6. Bake: Place the tart tray in the oven and bake for 20 to 25 minutes or until the coconut topping turns golden brown and crispy.
7. Cool and Serve: Allow the tarts to cool completely in the muffin tin to firm up and ensure easy removal. Once cooled, carefully lift out the tarts and serve.

Notes

• Use oat flour for a gluten-free alternative.
• Adjust sweetness in the rhubarb filling to balance tartness to your preference.
• Make sure to cool the rhubarb filling before adding to prevent melting the coconut topping prematurely.
• Use parchment liners for easier removal and less greasing mess.
• Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Rhubarb tarts, coconut macaroons, baked tarts, rhubarb dessert, coconut topping, individual tarts