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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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