Description
Sweet, tangy, and coconut-kissed, these Rhubarb Coconut Macaroon Tarts are the ultimate spring and summer dessert. With a buttery shortbread-style crust, a bright rhubarb filling, and a chewy, golden coconut topping, these bite-sized tarts are as beautiful as they are delicious—and naturally gluten-free if needed!
Ingredients
- Crust:
- 1/2 cup unsalted butter (softened)
- 1/4 cup granulated sugar
- 1 cup all-purpose flour (or oat flour for gluten-free)
- Pinch of salt
- Rhubarb Filling:
- 1 1/2 cups chopped fresh rhubarb
- 2 tablespoons granulated sugar (adjust to taste)
- 1 teaspoon lemon juice
- Coconut Macaroon 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 a muffin tin or line with parchment liners.
- In a bowl, cream butter and sugar until light. Mix in flour and salt until crumbly. Press into the bottoms of muffin cups to form a crust.
- In a saucepan over medium heat, cook chopped rhubarb with sugar and lemon juice for 5–7 minutes until soft and slightly thickened. Set aside to cool.
- In a clean bowl, whisk egg whites until frothy. Stir in sugar, vanilla, salt, and shredded coconut until fully combined.
- Spoon about 1 teaspoon of the rhubarb mixture onto each crust base.
- Top each with a scoop of coconut mixture, pressing gently to spread evenly.
- Bake for 20–25 minutes, or until coconut tops are golden brown.
- Let cool completely before removing from muffin tin.
Notes
These freeze well! Let cool completely, then store in an airtight container in the freezer for up to 2 months.
Substitute strawberries or raspberry preserves if rhubarb is unavailable.
Use gluten-free flour for the crust to make the recipe completely gluten-free.
Add a pinch of cinnamon or cardamom to the rhubarb for extra flavor.
Let the tarts rest in the pan after baking—they firm up as they cool and release more easily.