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Single serving of strawberry rhubarb crumble on a pink plate with

Rhubarb Coconut Macaroon Tarts

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!
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Equipment

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

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.