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Rhubarb Coconut Macaroon Tarts

Irresistibly Chewy Rhubarb Coconut Macaroon Tarts Recipe

These gluten-free Rhubarb Coconut Macaroon Tarts are a delightful treat filled with chewy coconut and soft rhubarb, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 tarts
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • ½ cup Unsalted Butter Substitute with a dairy-free alternative for a vegan version.
  • ½ cup Granulated Sugar Adjust based on taste preference for the rhubarb filling.
  • 1 cup All-Purpose or Oat Flour Use oat or almond flour for gluten-free option.
  • 1 pinch Salt Enhances flavors for a savory yet sweet balance.
For the Filling
  • 2 cups Fresh Rhubarb Fresh strawberries or raspberries can substitute.
  • ½ cup Lemon Juice Brightens and elevates the flavor.
For the Topping
  • 2 large Egg Whites Aquafaba can be used as a vegan alternative.
  • 1 cup Sweetened Shredded Coconut Adds texture and richness.
  • ½ teaspoon Vanilla Extract Infuses the topping with aromatic depth.
  • 1 pinch Salt Enhances sweetness.

Equipment

  • Muffin tin
  • Mixing bowl
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing or lining it with parchment paper.
  2. Cream together unsalted butter and granulated sugar until light and fluffy. Gradually mix in flour and salt.
  3. Press the crust mixture evenly into the muffin tin cups.
  4. In a saucepan, combine chopped rhubarb, sugar, and lemon juice over medium heat. Cook until rhubarb softens.
  5. Whisk egg whites until frothy, then fold in shredded coconut, vanilla extract, and salt.
  6. Spoon the rhubarb mixture over the pre-baked crust and top it with the coconut mixture.
  7. Bake for 20-25 minutes until the topping is golden brown.
  8. Allow tarts to cool in the tin completely before serving.

Nutrition

Serving: 1tartCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 15mgIron: 1mg

Notes

Greasing the muffin tin properly prevents sticking. Adjust sugar in rhubarb filling to taste and use a cookie scoop for even portions.

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