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Rhubarb Coconut Macaroon Tarts

Irresistible Rhubarb Coconut Macaroon Tarts for Spring Bliss

Enjoy these gluten-free Rhubarb Coconut Macaroon Tarts, a naturally sweetened dessert that's perfect for spring gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 tarts
Course: Dessert
Cuisine: Gluten-Free
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust Ingredients
  • 1/2 cup Unsalted Butter can substitute with dairy-free alternatives
  • 1/2 cup Granulated Sugar adjust to taste or use coconut sugar
  • 1 cup All-Purpose or Oat Flour gluten-free with oat flour; almond flour adds nutty flavor
  • 1 pinch Salt enhances flavor
Filling Ingredients
  • 2 cups Chopped Fresh Rhubarb can swap for strawberries or raspberries
  • 1 tablespoon Lemon Juice brightens rhubarb's natural tartness
Topping Ingredients
  • 2 large Egg Whites can replace with aquafaba for vegan option
  • 1 cup Sweetened Shredded Coconut use unsweetened for lighter touch
  • 1/2 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract optional
  • 1 pinch Salt

Equipment

  • Muffin tin
  • Mixing bowls
  • saucepan
  • Whisk
  • Spatula

Method
 

Preparation Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing or lining each cup.
  2. Cream together unsalted butter and granulated sugar until light and fluffy. Gradually mix in all-purpose flour and a pinch of salt to form a crumbly dough.
  3. Press small portions of dough into the muffin tin cups to form the tart bases.
  4. In a saucepan, combine chopped rhubarb, sugar, and lemon juice. Heat over medium until softened. Cool slightly before using.
  5. Whisk egg whites until soft peaks form, then fold in shredded coconut, sugar, salt, and vanilla extract.
  6. Spoon the rhubarb filling into each tart shell, filling them about three-quarters full. Top with the coconut mixture.
  7. Bake tarts for 20-25 minutes or until the topping is golden brown. Cool in the tin for 10-15 minutes before transferring to a wire rack.

Nutrition

Serving: 1tartCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 90mgPotassium: 150mgFiber: 2gSugar: 14gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

These tarts can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat before serving for best flavor.

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