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Rhubarb Coconut Macaroon Tarts

Delicious Rhubarb Coconut Macaroon Tarts for Spring Bliss

A delightful dessert fusion of tangy rhubarb and chewy coconut, these Rhubarb Coconut Macaroon Tarts offer a guilt-free treat perfect for spring.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 tarts
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1/2 cup unsalted butter can substitute with a plant-based alternative for dairy-free
  • 1/2 cup granulated sugar alternative sweeteners like coconut sugar can be used
  • 1 1/2 cups all-purpose or oat flour oat flour can be used for gluten-free versions
  • 1/4 teaspoon salt no substitutions needed
For the Filling
  • 2 cups fresh rhubarb can be substituted with strawberries or raspberries
  • 1 tablespoon lemon juice no substitutions needed
For the Topping
  • 2 large egg whites do not replace
  • 1/2 cup sweetened shredded coconut unsweetened coconut can be used for less sweetness
  • 1 teaspoon vanilla extract no substitutions needed

Equipment

  • Muffin tin
  • Mixing Bowl
  • Saucepan
  • whisk

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with parchment liners.
  2. Cream together the butter and sugar until light and fluffy, then gradually mix in the flour and salt to form a crumbly dough.
  3. Press the dough evenly into the prepared muffin tin cups for the tart crust.
  4. In a saucepan, cook rhubarb with sugar and lemon juice over medium heat until soft and syrupy.
  5. Whisk egg whites until frothy, then mix in sugar, coconut, salt, and vanilla until fluffy.
  6. Spoon the rhubarb filling into crusts and top with the coconut mixture, pressing gently.
  7. Bake the assembled tarts for 20-25 minutes until the topping is golden brown.
  8. Let the tarts cool in the tin for 15 minutes before removing them to cool completely.

Nutrition

Serving: 1tartCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 60mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Ensure to adjust sugar in the rhubarb filling based on its tartness for the best flavor balance.

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