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A close-up of a rhubarb coconut tart with a golden crust and a gooey, pink rhubarb filling exposed in the center.

Rhubarb Coconut Macaroon Tarts

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Description

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.

Ingredients

Scale
  • 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

  1. Preheat oven to 350°F (175°C). Lightly grease or line a muffin tin with parchment liners.
  2. 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.
  3. Press the dough into the bottoms of the muffin tin cups to form a base. Set aside.
  4. 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.
  5. In another bowl, whisk egg whites until frothy. Stir in sugar, vanilla, salt, and shredded coconut until well combined.
  6. Spoon a teaspoon of rhubarb mixture onto each crust base.
  7. Top with a generous spoonful of the coconut mixture, gently pressing it down to adhere.
  8. Bake for 20–25 minutes, or until the tops are golden brown.
  9. 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.

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Find it online: https://hiddenrecipes.com/rhubarb-coconut-macaroon-tarts/