Rhubarb Coconut Macaroon Tarts

Before we dive into this dreamy tart recipe, let me just say—thank you. If you’re reading this, it means you’ve either shared your time with me before or you’re here for the first time looking for something sweet, simple, and a little different. Either way, I’m so glad you’re here. This one’s for the coconut lovers, the rhubarb fans, and especially for those who’ve ever needed a dessert that looks like a showstopper but takes very little fuss. These Rhubarb Coconut Macaroon Tarts are sunshine in every bite—golden and toasty on top, gooey in the middle, with a bright pop of rhubarb underneath. I’m kicking myself for not having shot it when it was still warm from the oven!

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What Are Rhubarb Coconut Macaroon Tarts?

Think of these as the perfect hybrid between a fruit tart and a coconut macaroon. They start with a buttery shortbread-like base, are filled with a tart-sweet rhubarb layer, and finished with a fluffy coconut topping that bakes up golden and crisp at the edges. They’re tender, chewy, lightly crisp on top, and have a beautiful, jammy center that makes each bite unforgettable.

Why You’ll Love This Recipe

They’re quick to throw together.

Naturally gluten-free (if you use GF oats and flour).

Perfect for spring and summer gatherings.

They freeze beautifully!

What Do They Taste Like?

The contrast here is the magic: creamy coconut, crunchy edges, and that surprise center of tangy rhubarb. The tartness of the rhubarb cuts through the sweetness of the coconut, creating balance. And that golden top? Just wait till you smell it baking—it’s intoxicating.

Benefits of This Recipe

These tarts are both nostalgic and refreshing. They bring in the homestyle comfort of coconut macaroons but layer in the kind of bright, seasonal flavor that makes you want to sit outside with a plate of these and a cold glass of iced tea. Plus, they’re naturally portioned for sharing—or for keeping stashed in the freezer for a sweet snack when you need it most.

Ingredients

For the crust:

• 1/2 cup unsalted butter, softened

• 1/4 cup sugar

• 1 cup all-purpose flour or oat flour

• Pinch of salt

The rhubarb filling:

• 1 1/2 cups chopped fresh rhubarb

• 2 tablespoons sugar (or to taste)

• 1 teaspoon lemon juice

For the coconut topping:

• 2 large egg whites

• 1/2 cup sugar

• 1 1/2 cups shredded sweetened coconut

• 1/2 teaspoon vanilla extract

• Pinch of salt

Tools You’ll Need

• Muffin tin (mini or standard)

• Mixing bowls

• Electric mixer or whisk

• Small saucepan

• Spatula

• Cookie scoop or spoon

Ingredient Substitutions & Additions

Don’t have rhubarb? Try chopped strawberries or raspberry jam as a stand-in.

Want a richer topping? Fold in a bit of sweetened condensed milk with the coconut.

Gluten-free? Sub the flour in the crust for almond flour or a good-quality GF blend.

Feeling adventurous? Add a pinch of cardamom or cinnamon to the rhubarb filling.

How to Make Rhubarb Coconut Macaroon Tarts

1. Prep the crust
   Preheat your oven to 350°F (175°C). Cream the butter and sugar until light and fluffy. Mix in the flour and salt until crumbly. Press into the bottom of a greased muffin tin.

2. Cook the rhubarb
   In a saucepan, simmer rhubarb, sugar, and lemon juice for about 5–7 minutes until soft and slightly thickened. Let cool slightly.

3. Make the coconut topping
   Whisk egg whites until frothy. Stir in sugar, vanilla, salt, and coconut.

4. Assemble the tarts
   Spoon a teaspoon of rhubarb filling over the crust, then top with a scoop of coconut mixture, pressing gently.

5. Bake
   Bake for 20–25 minutes, or until golden brown on top. Cool completely before removing from the tin.

What to Serve with These Tarts

Serve them alongside vanilla ice cream, lemon sorbet, or even just a dollop of whipped cream. For brunch, they pair beautifully with a fresh fruit salad and a hot pot of tea or coffee.

Tips for Perfect Macaroon Tarts

Lightly grease or use parchment liners to prevent sticking.

Let them cool fully before removing from the muffin tin.

Don’t overbake the coconut topping—it should be golden, not dry.

Double the rhubarb filling and save half for toast or yogurt later!

Storage Instructions

These keep well in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. Freeze in a single layer, then transfer to a bag or container for up to 2 months. Thaw at room temp or warm gently in the oven.

Frequently Asked Questions

Can I make these dairy-free?
Yes! Use vegan butter for the crust and check that your coconut is dairy-free.

Can I use frozen rhubarb?
Absolutely—just thaw and drain any excess liquid before cooking.

Can I make them in advance?
Definitely. They hold up really well and are even better the next day as the flavors meld.

Conclusion

These Rhubarb Coconut Macaroon Tarts are anything but boring!! They’re the kind of dessert that feels special enough for company but easy enough for a weekday craving. Bright, chewy, crispy, and just sweet enough—this one’s a keeper.

Craving more rhubarb inspiration? Try my Rhubarb Crumble Bars or Roasted Rhubarb Compote with Vanilla Yogurt—both are equally delicious and just as easy.

Let’s Stay Connected!

Did you make this recipe? I’d love to see it! Leave a review below or snap a pic and tag it on Pinterest so I can share in your baking joy!

Nutritional Information (Per Tart – Approximate)

Calories: 180
Fat: 10g
Carbohydrates: 22g
Sugar: 14g
Protein: 2g
Fiber: 1g

These are estimates and will vary depending on the ingredients and portion sizes used.

Rhubarb Coconut Macaroon Tarts

These Rhubarb Coconut Macaroon Tarts are the ultimate spring treat—chewy, golden coconut topping over a buttery base and filled with a sweet-tart rhubarb compote. Baked in muffin tins for easy portioning, this naturally gluten-free dessert is as beautiful as it is delicious.

Print Recipe Pin Recipe

Equipment

• Muffin tin (mini or standard)
• Mixing bowls
• Electric mixer or whisk
• Saucepan
• Measuring cups and spoons
• - Spatula
• Parchment liners or nonstick spray

Ingredients

  

• 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 to 350°F (175°C). Lightly grease or line a muffin tin with parchment liners.
• In a mixing bowl, cream the butter and sugar for the crust until light and fluffy. Mix in flour and salt until combined and crumbly.
• Press the dough into the bottoms of the muffin tin cups to form a base. Set aside.
• In a small saucepan over medium heat, cook the chopped rhubarb, sugar, and lemon juice until soft and slightly thickened (about 5–7 minutes). Set aside to cool slightly.
• In another bowl, whisk egg whites until frothy. Stir in sugar, vanilla, salt, and shredded coconut until well combined.
• Spoon a teaspoon of rhubarb mixture onto each crust base.
• Top with a generous spoonful of the coconut mixture, gently pressing it down to adhere.
• Bake for 20–25 minutes, or until the tops are golden brown.
• Let tarts cool completely before removing from the tin.

Notes

These tarts freeze beautifully. Store in an airtight container for up to 2 months.

You can substitute rhubarb with strawberries or raspberry jam if fresh rhubarb is unavailable.

Make it gluten-free by using almond flour or a certified GF flour blend.

To enhance the coconut flavor, add a splash of coconut extract to the topping.

Let the tarts cool completely before attempting to remove from the muffin tin—they’ll firm up as they cool.