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Rhubarb Coconut Macaroon Tarts

Rhubarb Coconut Macaroon Tarts: Sweet-Tart Bliss Awaits

Experience sweet-tart bliss with these gluten-free Rhubarb Coconut Macaroon Tarts that are perfect for springtime.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 tarts
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1/2 cup Unsalted Butter Softened to room temperature
  • 1/2 cup Granulated Sugar Reduce for less sweetness
  • 1 cup All-Purpose Flour or Oat Flour Use gluten-free flour for gluten-free option
  • 1 pinch Salt
For the Filling
  • 1 cup Chopped Fresh Rhubarb Can substitute with strawberries or peaches
  • 1/4 cup Granulated Sugar
  • 1/2 cup Lemon Juice Always use fresh for best flavor
For the Topping
  • 2 large Egg Whites
  • 1 cup Sweetened Shredded Coconut Unsweetened can be used for lower sugar
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract Use pure extract
  • 1 pinch Salt For topping

Equipment

  • Muffin tin
  • Mixing bowls
  • electric mixer
  • Saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing or lining with parchment.
  2. Cream together ½ cup butter and ½ cup sugar until light and fluffy. Gradually blend in 1 cup flour and a pinch of salt. Firmly press the mixture into the muffin cups.
  3. In a saucepan, combine 1 cup chopped rhubarb, ¼ cup sugar, and the juice of half a lemon. Cook for 5–7 minutes until syrupy, then cool slightly.
  4. Beat 2 egg whites until frothy. Fold in 1 cup coconut, ¼ cup sugar, 1 teaspoon vanilla, and a pinch of salt.
  5. Spoon the rhubarb filling into each crust, filling them two-thirds full. Top with coconut mixture, pressing lightly.
  6. Bake for 20–25 minutes until golden brown on top. Cool in the tin for 10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1tartCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 300IUVitamin C: 4mgCalcium: 20mgIron: 1mg

Notes

These tarts can be stored at room temperature for up to 2 days or refrigerated for up to a week. They freeze well for up to 3 months.

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