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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

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.
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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.