Go Back
–+ servings
Rhubarb Coconut Macaroon Tarts

Rhubarb Coconut Macaroon Tarts – Spring’s Sweet Sensation

These Rhubarb Coconut Macaroon Tarts combine tangy rhubarb with a buttery crust and chewy coconut topping, creating a delightful dessert experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 tarts
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1/2 cup Unsalted Butter Substitute with plant-based butter for a dairy-free option.
  • 1/4 cup Granulated Sugar Coconut sugar is a healthier alternative.
  • 1 cup All-Purpose or Oat Flour Oat flour is perfect for a gluten-free choice.
  • 1 pinch Salt
For the Filling
  • 2 cups Chopped Fresh Rhubarb Adjust sugar to balance based on the rhubarb’s tartness.
  • 1/4 cup Sugar
  • 1 tablespoon Lemon Juice
For the Topping
  • 2 large Egg Whites No substitutes if a vegan option is not preferred.
  • 1 cup Sweetened Shredded Coconut
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt

Equipment

  • muffin tin
  • saucepan
  • mixing bowl
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add flour and salt, mixing until a crumbly dough forms.
  4. Press the dough into the muffin tin sections to form crusts.
  5. Combine rhubarb, sugar, and lemon juice in a saucepan and cook over medium heat.
  6. Once rhubarb is softened, remove from heat and cool slightly.
  7. Whisk the egg whites until frothy and mix in coconut, sugar, vanilla, and salt.
  8. Spoon rhubarb mixture into each crust and top with the coconut mixture.
  9. Bake for 20-25 minutes until tops are golden brown.
  10. Allow to cool completely in the muffin tin before serving.

Nutrition

Serving: 1tartCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 50mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store cooled tarts at room temperature in an airtight container for up to 3 days. Refrigerate for up to 5 days or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!